- serves 4 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 4 hard-boiled eggs
- 1 bunch watercress, leaves picked
- 10 iceberg lettuce leaves, torn
- 1 handful coriander (cilantro) leaves, torn
- 1 handful celery leaves or mint leaves
- 1 Lebanese (short) cucumber, sliced
- 8 cherry tomatoes, quartered
- 2 tsp fried garlic
- 2 tsp roasted crushed peanuts
Dressing
- 2 tbsp caster (super fine) sugar
- 1 tbsp fish sauce
- 100 ml (3 ½ fl oz) garlic oil
- 2 limes, juiced
Instructions
Peel the hard-boiled eggs, then cut them into quarters. Separate the egg whites and yolks. Place the egg whites in a salad bowl and set aside.
To make the dressing, mash the egg yolks in a mixing bowl. Add the remaining dressing ingredients, along with a pinch of sea salt. Mix together well. Add the remaining salad ingredients to the egg whites and toss together. Drizzle the dressing over and serve immediately.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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