Marinate the strips in a covered bowl with the mustard, thyme, pepper and a tablespoon of olive oil for 2 hours. Marinate the courgette and cucumber in the vinegar for 2 hours. Cut the peppers into strips as well.
Mix the piccalilli with the mayonnaise and thin with some vinegar from the cucumber/courgette.
Cut the iceberg lettuce in half and carefully remove 4 leaves whole (like bowls). Finely chop a quarter.
Mix the drained courgette/cucumber with the lettuce, peppers and asparagus and divide between the bowls of iceberg lettuce. Fry the strips in a hot frying pan for about 3-5 minutes until nicely browned and season with some salt.
Divide between the salads and garnish with the egg slices and piccalilli sauce.
Happy Easter!
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