Tomato salad with avocado, apple and scrambled egg salad dressing

Ingredients for 4 servings:

• 250 g cherry tomatoes
• 3 spring onions
• 1 avocado(s), very soft
• 1 large apple
• 2 gherkins
• 2 eggs
• 150 ml milk
• 150 ml natural yogurt
• 1 bunch of parsley
• 100 g ham, diced
• 1 tbsp oil
• salt and pepper
• some lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

Halve the tomatoes. Slice the spring onions into small rings, discarding the dark green leaf tips. Halve the avocado, peel, core, and cut into small cubes. Drizzle with a little lemon juice. Peel and quarter the apple, remove the core, and cut into small pieces. Drizzle with a little lemon juice. Cut the gherkins into small cubes. For the sauce, whisk the eggs with the milk, season with pepper and salt, and stir in the chopped parsley. Heat the oil in a pan. Allow the egg-milk mixture to set, stirring occasionally towards the center of the pan until there is no more liquid. Transfer everything to a tall bowl and add the yogurt. Blend with a hand blender until a sauce forms. Season to taste with a squeeze of lemon juice. Fry the ham cubes and add to the sauce. Pour the sauce over the ingredients and mix everything together. Let it sit for at least an hour.