Egg And Cucumber Salad

bunch watercress, trimmed
1 cucumber, peeled and sliced
4 hard-boiled eggs, finely chopped
1 bunch spring onions, chopped
Dressing:
300 ml/1/2 pint plain low-fat yogurt
1 tablespoon lemon juice
1 teaspoon mustard powder
salt
freshly ground black pepper

Arrange the watercress in a serving dish and cover with the cucumber slices. Mix the chopped eggs and spring onions together and spoon into the centre.

To make the dressing, mix all the ingredients together. Pour over the salad and serve. SERVES 4