We spent another weekend away - this time attempting to dive in Exmouth, in north-west WA. Unfortunately the weather was against us, with a cyclone a few 100km away causing massive sea swell and poor visibility. So we cut the holiday short and came back, just in time to do some really zonked-out shopping. After all the sunshine and travelling, I had only enough energy to throw together a quick salad for a nutrient hit, with just a couple of potatoes, few and sliced thickly enough that I could sautee them altogether in a single batch.
Ingredients:
Boil the eggs to your liking - I prefer to put them in cold water, allow it to come to the boil, give them 2 minutes 30 seconds, then take them out and leave them in a bowl to cool. That way I can also boil the potatoes in the same water.
Ingredients:
- one tomato
- half an avocado
- a handful of lettuce or mixed leaves
- a few slices of prosciutto
- two eggs
- a handful of sprouting seeds
- one generous tsp dijon mustard
- one flat tsp grain mustard
- 1 tbsp white wine vinegar
- salt and pepper
Boil the eggs to your liking - I prefer to put them in cold water, allow it to come to the boil, give them 2 minutes 30 seconds, then take them out and leave them in a bowl to cool. That way I can also boil the potatoes in the same water.
Chop the tomato and avocado, and wash and tear the lettuce into a large salad bowl. Tear in the proscuitto and tip the seeds in over the lettuce. Shake the dressing ingredients together in a jar and pour over, then toss. Peel the eggs, quarter them and arrange over the salad on individual plates.
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