- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 heaped tbsp capers
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 2 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 head Lollo Rosso lettuce
Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…
- 1 Baby Gem lettuce
Cook the eggs in a pan of boiling water for exactly 8 mins. Lift from the pan, cool under the cold tap, then peel and halve.
Whisk together the lemon juice, olive oil, capers and spring onions. Toss together most of the dressing with the leaves. Place on a serving dish, top with the halved eggs and drizzle over the remaining dressing. Serve on its own or with slices of ham.
Use up the Lollo Rosso: Asian chicken wrapsRub 1 tbsp oil into 1 thinly sliced chicken breast, 1 deseeded and sliced pepper and 3 halved spring onions. Griddle for 3-5 mins until cooked through. Place a couple of pieces of chicken, pepper and onion onto 6 Lollo Rosso leaves. Roll up and serve with a dipping sauce made from 2 tbsp soy sauce, 2 tbsp sweet chilli sauce and lime juice.