1. Boil the egg hard for 10 minutes and let it cool.
2. Boil the peas in a little water for 1 minute and let them cool.
3. Clean the spring onion and cut it into narrow rings.
4. Squeeze the orange.
5. Halve the egg and remove the yolk. Finely chop the egg white. Rub the yolk through a sieve.
6. Make a sauce from the egg yolk with the orange juice, mustard, oil and some pepper.
7. Remove the skin from the garlic and rub the bread with it. Cut the bread into cubes. Brown the bread cubes in a dry non-stick frying pan.
8. Wash the spinach and drain the vegetables well. Remove thick stalks.
9. Put the spinach and peas in a salad bowl and pour the sauce over them.
10. Sprinkle the onion rings, chopped egg white and croutons over the spinach.

Menu suggestion: Delicious with lentils and potatoes.

Source: Nutrition Centre.