Ref: 212
Heading: Starters & Soups
Cuisine: Italian
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
320 g
Tomatoes
4 Eggs free range
160 g
Cucumber peeled & de-seeded
2 Celery stalks finely chopped
1 tbsp
Chives finely chopped
1 Green chillies de-seeded finely sliced
1 Red of green sweet peppers de-seeded
2 Spring onions, trimmed chopped fine
1 Garlic clove finely grated
Dressing
40 ml
Extra virgin olive oil
20 ml
Sherry vinegar
1 tsp
Sea salt
1 tsp
Caster sugar
1 tsp
Fresh Black pepper ground
Method
Step 1
Boil eggs to hard, set aside to cool & remove shell.
Step 2
De-skin tomatoes by pouring boiling water from a kettle on them in a bowl, remove place in cold water & peel off skins, chop tomatoes, cucumber & bell pepper into small chunks & place in a bowl, add chilli, celery, spring onions, garlic & chives, mix well.
Step 3
Make the dressing by adding all ingredients in a bowl & whisk until emulsified, pour over tomato mixture & mix well.
Step 4
Cut boiled egg into quarters, plate salad & place 4 egg quarters on each plate.
Suggestion & Tips
You could change spring onion to thinly sliced red onion &/or anchovy. Serve with garlic bread.