Hard boiled egg and parsley salsa

img_2967This hard boiled egg salsa is great with meat or fish but also great as a light lunch piled onto cos lettuce leaves. It is quick and simple to make and can be pulled together in just 15 minutes.img_2957Ingredients.

3 generous tablespoons of pine nuts.

2 scant tablespoons of capers.

juice of 1 lemon.

30ml of good olive oil.

1 bunch of parsley.

15ml Apple cider vinegar.

1 small clove of garlic.

3 eggs. For ease of peeling do not use ultra fresh eggs, they peel a bit more easily if they are a bit older.

1/2 a red onion or use a bunch of spring onions.

Bring the eggs to a boil in a saucepan of cold water, as soon as it has boiled put on a lid and remove from the heat and let stand for 10 minutes. Then rinse in cold water to cool the eggs enough to peel, then chop finely with a knife.

While the eggs are standing prepare everything  else. Chop the onion finely and crush the garlic and marinate for 5 minutes in a small bowl with the lemon juice, this takes the heat from the onions and makes them taste sweeter.

Toast the pine nuts in a dry pan until golden. Chop the parsley finely.

Add all the prepared ingredients plus the capers, vinegar and olive oil to a bowl and gently mix to combine. Add salt to taste.img_2968Empty into a serving bowl and enjoy.

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