Summer vegetable salad with soft boiled hens egg

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.