Egg with salad leaves and a lemon, garlic & pepper dressing

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Egg with salad leaves and a lemon, garlic & pepper dressing

Serves 2. Preparation 10 mins, cooking time approx 7 mins

Ingredients

100g washed mixed baby salad leaves (we used rocket, spinach, water cress and pea shoots)
100g tomberries (washed)
2 hard-boiled eggs per person (cooled and quartered)
optional – 4 anchovy fillets (roughly chopped)

For the dressing

30ml Bim’s Kitchen African Lemon, Garlic & Pepper Sauce
20ml cold pressed rapeseed oil
10ml water
a pinch of salt

Method

Mix all the dressing ingredients thoroughly together and leave to sit for at least a couple of minutes. Layer your salad leaves on a plate, add the eggs, scatter the tomberries and, if using, the chopped anchovy fillets. Drizzle the dressing over your dish. Enjoy with some buttered crusty bread or baguette.

2017-05-09T11:14:42+00:00 February 4th, 2014|Categories: Recipes & Tips|0 Comments

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