Summer vegetable salad with soft boiled hens egg
Updated: Sep 10, 2020
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
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.