Method
1 Place eggs in a single layer in a medium saucepan. Cover with 4cm of cold water. Bring to boil. Remove from heat and cover, stand for 12 minutes. Fill a medium bowl with 1 litre (4-cups) of cold water. Add ice-cubes. Transfer eggs to iced water using a slotted spoon. Stand for 5 minutes before peeling. Cut eggs in half.

2 Cook sweet potato on a heated, oiled grill pan (or grill or barbecue) for about 5 minutes or until browned all over and tender.

3 To make citrus dressing, combine all ingredients in a small bowl, mix well.

4 Combine sweet potato, cucumber, onion and salt and pepper in a large bowl. Drizzle with half the citrus dressing and toss well.

5 Spoon sweet potato mixture into lettuce leaves and top with avocado, eggs and ham.

6 Serve salad drizzled with remaining dressing.