Egg and Garlic Toast Salad

• 1 boiled egg
• 1 slice of bread: white standard or suitable gluten free e.g. Genius Brand
• Butter or df spread e.g. Nuttelex
• 1/2-1 Garlic Clove crushed
• Shredded Iceberg lettuce (or COS LETTUCE OR FANCY LETTUCE* if moderate salicylates tolerate))
• 1/2 Celery Stick thinly sliced
• Home made mayonnaise (from RPAH Allergy Unit Friendly Food cookbook recipe) or Garlic Mayo If dairy tolerated you may like to create a sour cream or buttermilk dressing made with sour cream or buttermilk, a little oil, garlic and citric acid or malt vinegar (gluten), and a pinch of brown sugar.

1

Mix together crushed garlic and butter (or df spread)

2

Spread mixture on bread, then cut bread into 4 slices and fry until crispy

3

Place lettuce, celery and egg (halved) on plate, top with cook bread and drizzle with dressing.