Ingredients

• 4 medium egg(s)
• 6 tablespoon natural low-fat yogurt
• 2 level tablespoon wholegrain mustard
• 1 teaspoon lemon(s), rind, finely grated
• 1 tablespoon lemon juice
• 1 small onion(s), red, thinly sliced
• 200 g lettuce, or large bag mixed salad leaves
• 2 tablespoon parsley, chopped fresh
• 4 medium rasher lean back bacon
• 2 tablespoon capers, drained
• 1 pinch salt, to taste
• 1/8 teaspoon pepper, freshly ground black, to taste

Instructions

• Put the eggs on to hard boil for 12 minutes.
  
  
• Meanwhile, mix together the yogurt, mustard, lemon rind and lemon juice in a large salad bowl.
  
  
• Add the onion, salad leaves and parsley. Season with a little salt and plenty of black pepper, then toss together.
  
  
• Shell the eggs and quarter them. Arrange on the salad.
  
  
• Grill the bacon until crisp, then snip over the salad. Add the capers, if using. Serve at once, whilst the bacon is hot.