Egg & Antipasto Salad

Serves 4

Ingredients

  • 4 size 7 Big Paddock eggs
  • 1 large bunch rocket, trimmed
  • 1 x 400g can artichoke hearts, drained and quartered
  • ⅓ cup pitted Kalamata olives
  • 100g chargrilled capsicum, cut into thin strips (from a jar or the deli)
  • 200g cherry tomatoes, halved
  • ½ red onion, finely sliced lengthways
  • 1 x 400g can cannellini beans, rinse and drained
  • 1½ tablespoons extra virgin olive oil
  • 3 teaspoons white balsamic vinegar (or white wine vinegar)
  • ½ teaspoon Dijon mustard
  • 2 tablespoons shredded basil

Method

  1. Place the eggs into a saucepan and cover with water.
  2. Cover and bring to the boil. Once it begins to boil, uncover and start timing for 10 minutes.
  3. Drain and cool under cold water, then peel.
  4. Arrange the rocket, artichokes, olives, capsicum, tomatoes, onion and beans into shallow bowls or onto plates.
  5. Cut the eggs into quarters and arrange on top.
  6. Whisk the oil, vinegar and mustard together with a fork and drizzle over the salads, then sprinkle the basil over.
  7. Season with freshly ground black pepper.

Serving suggestions

To make this a more child friendly meal, replace the rocket with torn Cos lettuce leaves, omit the olives and onions. Add 200g chopped shaved ham, and add chopped cucumber and/or carrot.