Egg, watercress, radish and olive salad

Egg, watercress, radish and olive salad

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious
  • 20 minutes
  • 6 minutes (for the eggs)
  • Waterford Pecan Stream Sauvignon Blanc 2007


  • 24 black olives, pitted
  • 4 T extra virgin olive oil
  • 3 T Italian parsley, chopped
  • toasted pita breads, to serve
  • 6 radishes, grated finely
  • watercress, to serve
  • 12 quail eggs or 4 eggs, hardboiled and peeled
  • chives, snipped
  • salt and freshly ground pepper

Cooking Instructions

In a blender, combine the olives with the olive oil and parsley to form a loose paste.

Spread the paste on the pita breads and pile on the radish, watercress, eggs and chives.

Season to taste.

Per serving: 1001.5kJ, 7.2g protein, 22.7g fat, 5.6g carbs

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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