Boil eggs for 8 mins, then cool, peel and cut into wedges. Mix ham with salad, tomatoes and radishes.
Brush the gluten free ciabatta with the garlic infused oil then toast.
When cool, cut into large croutons.
Toss everything together and top with the eggs and seasoning.
Recipe from Good Food magazine
140g pack ham, torn into strips
150g pack mixed salad leaves
250g pack small tomatoes, halved
1 small bunch radishes thinly sliced
4 slices gluten free ciabatta
1 tbsp garlic infused oil
3 tbsp ready-made salad dessing