Soft-boiled Eggs with Cucumber-Cherry Tomato-Olive Salad

Serves two 

Ingredients:

(select organic ingredients as much as possible) 

4 eggs; boiled for six minutes and then peeled 

1 small cucumber; half peeled in alternative patterns and cut in cubes 

12 cherry tomatoes; halved 

1 tablespoon of finely chopped red onion 

6 tablespoons of organic yogurt (3 tablespoons per plate) 

4 drizzles of extra-virgin olive oil (2 drizzles per plate) 

6 olives (3 olives per plate) 

½ tablespoon of Mitmita (¼ tablespoon per plate), or to taste 

Sea salt to taste

Preparation: 

On a slightly concave plate, first smear the yogurt on the left side. Mix the cucumbers, cherry tomatoes and red onion in a separate bowl before transferring them to the right side of the concave plate. Add a couple of sprinkles of salt. Place the olives opposite to the veggies. Drizzle olive oil on all sides and then make crosswise incisions on the eggs before placing them above the veggies. Sprinkle mitmita on the eggs, and enjoy, either with bread or without!