• conboyeight

Summer vegetable salad with soft boiled hens egg

Updated: Sep 10, 2020


Ingredients


Serves two people

Salt and pepper for seasoning

  • Free range eggs 2 each

  • Baby plum cherry vine tomatoes 6 each

  • Mange tout 6 each

  • English breakfast radish 6 each

  • Fresh peas in the pod 6 each

  • fresh peas shelled 100g

  • Purple baby gem lettuce 1 each

  • Carrot peeled 1 each

  • Fresh mint 1 bunch

  • Extra virgin olive oil 150ml

  • Piquillo peppers 1/2 jar

  • Chick peas 1 tin

  • Garlic peeled 1 clove


Method


For the mint oil , pick the mint leaves, blanch in boiling water and refresh in iced water, then drain the water.

In a food liquidizer pour the olive oil add the mint leaves and blend until bright green pass through a fine sieve.


For the red pepper hummus, drain the chick peas, add the piquillo peppers and the garlic and blend until smooth if it is too thick add a little water. Season with salt and pepper to taste.


For the eggs, place the eggs into boiling water for 7 minutes, refresh in cold water until cool and peel.


For the vegetables, blanch the peas in boiling salted water and refresh, cut the radishes into quarters , cut the plum tomatoes into half lengthways, peel the carrots, cut lengthways and cut on a angle 1cm thick. Wash the gem lettuce and cut the tips of the leaves to use for the salad.


Plate the salad as the above picture and enjoy.

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