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Egg, watercress, radish and olive salad

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Egg, watercress, radish and olive salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 6 minutes (for the eggs)

Ingredients

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

Method

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

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Steak Bearnaise with sweet-potato straws

Coconut and sweet soya lamb with a fresh papaya dressing

Breakfast papaya and chocolate walnuts

Fresh hake fillets with pineapple wedges

Salmon and prosciutto tossed in lemon-creamed tagliatelle

Caramelised pineapple cake

Steamed kingklip with coconut cream and noodles

Coconut apple with shredded fresh coconut and halva

Sweet onion with white beans and buffalo mozzarella salad

Feta, artichoke, lemon and spring-herb bread

Horseradish icecream with steamed lobster

Egg, watercress, radish and olive salad

Egg, watercress, radish and olive salad

Ingredients

Method