ROAST PEPPERS WITH ‘JAMMY’ EGGS & ALMOND & PARSLEY DRESSING

This is so simple, but it’s become one of my favourite lunches because of its great contrasts.

SERVES 4 PREP 10 mins COOK 8 mins EASY V

20g blanched almonds, chopped 1 small bunch of flat-leaf parsley,

chopped

1 large garlic clove, finely chopped 1 tbsp white balsamic vinegar or

sherry vinegar

7 tbsp extra virgin olive oil 8 medium eggs

250g roasted red peppers from a

jar, drained and sliced into strips crusty bread, to serve 1 Make the dressing by bashing the almonds, parsley, garlic and some seasoning together using a pestle and mortar. You want to create a slightly chunky mixture. Stir in the vinegar and the olive oil, bashing gently as you go. Taste for seasoning, bearing in mind that the dressing can be quite strong as you are pouring it over eggs.

2 Boil a pan of water, add the eggs and cook for 7-8 mins. This will give you what some people call ‘jammy’ eggs – they are only just firm enough to be considered hard-boiled, and the very centre is still a little soft. Put the eggs in cold water, then peel them as soon as they’re warm enough to handle. Halve the eggs and arrange them on a serving plate. Season, then drape the peppers around the eggs and spoon the dressing over the top. Eat with some good crusty bread, while the eggs are still warm.

GOOD TO KNOW 1 of 5-a-day • gluten free

PER SERVING 371 kcals • fat 32g • saturates 6g

• carbs 4g • sugars 1g • fibre 1g • protein 17g • salt 0.3g