DEVILLED EGG AND PICKLED VEGETABLE SALAD

Preparation time 30 mins plus pickling Cooking time 25 mins

Serves 8

8 free-range eggs

1/2 cup mayonnaise

11/2 tsp Dijon mustard

3/4 cup white wine vinegar

2 green onions, finely chopped Sea-salt flakes and freshly ground

black pepper, to season 2 carrots, peeled into ribbons 1 bunch radish, thinly sliced

3 tsp caster sugar

1/4 cup extra virgin olive oil

1/4 cup capers, drained

1 butter lettuce, leaves separated

STEP 1 Fill a large saucepan with enough water to reach 2.5cm up the side of pan. Insert a steamer basket into pan. Bring water to the boil on high heat. Carefully add eggs to steamer basket. Reduce heat to medium-high to maintain a steady boil. Cover pan and steam for 16 minutes. Using a slotted spoon, remove eggs and transfer to a bowl of iced water. Cool, then remove shells.

STEP 2 Halve each egg lengthways and remove yolks. Mash yolks in a small bowl with a fork. Stir in mayonnaise, mustard, 2 teaspoons of the vinegar and onion. Season. Spoon yolk mix into egg halves. Refrigerate, covered, until required.

STEP 3 Meanwhile, for pickled vegetables, put carrot and radish in a small heatproof bowl. In a small saucepan, combine remaining vinegar,

1/4 cup water and sugar. Bring to a simmer on medium heat, stirring until sugar dissolves. Pour over vegetables. Set aside for 1 hour to cool and pickle.

STEP 4 Drain vegetables, reserving 1/4 cup pickling liquid. In a small bowl, whisk oil and reserved pickling liquid. Season.

STEP 5 Put devilled eggs, pickled vegetables and capers on top of lettuce. Serve drizzled with vinaigrette.