Egg Salad with Biltong and Cheese (4 portions)
A vibrant, nutrient-dense South African salad pairing crisp baby gem lettuce, seasoned, perfectly soft-boiled eggs, and savoury cheese cubes with a generous topping of sliced biltong. Finished with a light toss of Ina Paarman’s Honey Mustard Dressing, this 10-minute powerhouse meal delivers ~45g+ of complete, bioavailable protein - making it an effortless, low-volume lunch that satisfies hunger and protects lean muscle on your GLP-1 journey.
Ingredients
- 4 eggs, hard-boiled, cooled, and peeled
- 2 baby gem lettuce, washed and roughly torn
- a few fresh basil leaves, torn (optional, for a burst of freshness)
- 100 g gouda or cheddar cheese, diced into tiny cubes
- 2 tbsp Ina Paarman’s Honey Mustard Dressing (30ml)
- 100 g sliced biltong
- pinch Ina Paarman’s Seasoned Sea Salt, to taste
Instructions
- Build the Base: Line the salad bowl with torn lettuce leaves. Ensure the leaves are dry because if the leaves are still wet, the dressing won’t coat them and give them flavour. Scatter the fresh torn basil leaves over the lettuce.
- Add the Proteins: Quarter your hard-boiled eggs with a sharp knife and arrange onto the lettuce. Layer the sliced biltong evenly on top.
- Toss the Fats: Scatter the tiny Gouda or Cheddar cheese cubes over the salad. The small dice ensures you get a bit of creamy cheese texture in every bite without overwhelming the plate.
- Drizzle and Season: Drizzle the Ina Paarman Honey Mustard Dressing smoothly over the salad. Finish with a tiny shake of Ina Paarman Seasoned Sea Salt and a quick grind of fresh black pepper. Serve immediately and enjoy!
Notes
GLP-1 Recipe Snapshot per Serving (1 portion):
- 🔥Calories: ~308 kcal
- 🍗 Protein: ~21g (High-quality protein that keeps you full for hours)
- 🌾 Carbohydrates: ~6g
- 🥑 Fat: ~22g
- 🪙 Estimated Cost: ~R24 per serving **
