This 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.Ingredients.
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.Empty into a serving bowl and enjoy.