Hearty, colorful ham and egg salad

Ingredients:
1 head of iceberg lettuce
1/2 cucumber
2 tomatoes
1 bunch of radishes
4 slices of cooked ham
1 egg
100 g grated cheese (e.g. Gouda or Emmental)
Fresh basil leaves
Optional: asparagus stalks
Preparation:
Boil eggs: Boil the eggs hard (approx. 10 minutes in boiling water), rinse and peel. Quarter and set aside.
Prepare vegetables:
Wash the iceberg lettuce, dry and cut into bite-sized pieces.
Wash the cucumber and cut into slices.
Wash the tomatoes, remove the stalk and cut into cubes.
Wash the radishes and cut into slices.
Ham: Tear or cut the ham slices into strips.
Arrange the salad:
Spread the iceberg lettuce in a large bowl or on a large plate.
Spread the cucumber slices, tomato cubes and radish slices on top. Spread the ham evenly over the vegetables.

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