EGG AND WATERCRESS SALAD
EGG AND WARTERCRESS SALAD
Serves 4 as a side
Prep time: 20 mins, plus pickling time
INGREDIENTS
1 tub Yumi’s Choice Macadamia, Bush Honey and Native Wattleseed
4 hard-boiled eggs, peeled and sliced
1 small bunch watercress, leaves picked
2 tbsp baby capers
2 tbsp good quality olive oil
Dill, to serve
Chilli flakes (we used Urfa chilli flakes, available from speciality spice stores)
PICKLED ONION
1 red onion, thinly sliced
60ml red wine vinegar
1/2 tbsp caster sugar
Pinch sea salt
METHOD
To make the pickled onion, combine all ingredients in a bowl, mix well to coat and set aside for one hour.
Spoon Yumi’s Choice Macadamia, Bush Honey and Native Wattleseed into the centre of a large plate or platter. Spread around the plate evenly.
Arrange egg slices and watercress over the top. Sprinkle over the capers and arrange some of the pickled onion over the top.
Whisk together 2 tbsp of the red onion pickling liquid and the oil. Drizzle over the salad then garnish with dill sprigs and chilli flakes to serve.
