EGG & SPROUT SALAD

PREP + COOK TIME 15 MIN­UTES SERVES 2

The Australian Women’s Weekly Food Magazine - - Weekday Light Meals -

Place 4 room-tem­per­a­ture eggs in a small saucepan, then cover with cold wa­ter; bring to the boil over medium heat. Boil for 4 min­utes for slightly gooey eggs (start tim­ing from boil­ing point). Drain; cool un­der cold wa­ter. Peel eggs. Place leaves from 2 wit­lof and ½ radic­chio on a plat­ter with 1 thinly sliced cel­ery heart (in­clud­ing the leaves), 1 cup crunchy sprouts combo and 1 large (180g) shaved car­rot. Top salad with torn eggs. Com­bine 2 ta­ble­spoons each olive oil and lemon juice, 1 tea­spoon honey and 1 crushed clove gar­lic in a screw-top jar; shake well.

Sea­son to taste. Driz­zle over salad.

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