egg and olive salad

egg and olive salad

This is not much to look at but its a totally delectable taste, its another of my best crowd pleasers.

Method

soak the onion in cold water for 10 minutes to crisp them up and take away the sharpness. Put the eggs into a bowl of warm tap water for 5 mins to bring to room temp, boil a pot of water and place them in gently and cook for 5.5 minutes, remove from the water and flash with cold water, peel when cooled and chop roughly, reserve one for garnish
put the eggs into a mixing bowl with the nuts, onion, olives, spices, seeds, parsley. Whisk together the lemon, garlic paste and olive oil and pour it over the mixture and stir it through gently
to serve slice the top off the last egg and sprinkle with paprika

Ingredients

  • spanish onion finely sliced
  • 6 eggs
  • 100gms of sliced pitted green olives
  • 100gms pine nuts, roasted and chopped rough
  • handful flat leaf parsley
  • 2 tsp sweet paprika
  • 2 tsp ground sumac
  • 1/2 tsp sesame seeds
  • 1/2 tsp cayenne pepper
  • 3 tblsp seseame seeds lightly roasted
  • juice of a lemon
  • 1 clove garlic crushed
  • 100mls extra virgin olive oil
  • pepper paprika

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