3 Eggs
1 can Peas, drained and rinsed 
2 large Baby marrows, peeled into ribbons
2 cups mixed Lettuce 
1 bunch Asparagus, blanched
¼ cup Oil 
2 Tbsp Apple cider vinegar 
1 Tbsp Honey 
2 Tbsp Seven Colours Grill SeasoningTM
½ cup toasted Hazelnuts (optional)


Boil the eggs until cooked to your liking. Allow to cool, then peel, cut in halves and set aside.
Put the peas, baby marrow, lettuce and asparagus into a bowl and mix gently until well combined. Refrigerate until serving time. 
For the dressing, put the oil, vinegar, honey and Seven Colours Grill SeasoningTM into a jar and shake well.
To serve, arrange the eggs and vegetables on a serving platter. Sprinkle the hazelnuts over. Pour the salad dressing over just before serving.