A quick lunch, full of bright, crunchy vegetables.

Place 2 eggs in a small pot, cover with water, bring to a boil, simmer for a couple minutes, then cover and turn off the heat. 

Cut a baguette in two lengthwise, and then in two crosswise (to make two sandwiches).

Spread Dijon mustard (ideally a creamier version, such as Maille Velouté), on one side of the bread, and mayonnaise on the other side. You can also add/substitute with Sriracha mayonnaise (vegan).

Place some grated carrots (I use the heritage purple variety) over the mustard side. And then a layer of thinly sliced tomatoes overtop.

Place a  layer of thinly sliced cucumber over the mayonnaise, and then the eggs (which you have peeled and sliced).

Join up the open sides carefully and serve.

For a vegan version: omit the eggs and replace with crumbled, warm & crispy falafels.

Serves 2.