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I think everybody has a memory of eating egg salad as a child. I know I do. There is something special about cracking the egg and rolling it, ready to peel, that gives me a little childish buzz.
Egg, green olive and dukkah salad recipe
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Serves: 4
Ingredients
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What to do
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Place a pot of water on the stove and bring to the boil. Gently add the eggs and cook for 7 minutes. Remove using a slotted spoon, then wash under cold running water until cool.
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Soak the shallot in hot water for 5 minutes, then drain and set aside.
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Meanwhile, using a mortar and pestle, grind to a paste the olives, capers and garlic. Gently fold in the lemon juice, olive oil, tarragon and parsley. Season with salt flakes and freshly ground black pepper.
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Peel the eggs and chop into big bits. Place in a mixing bowl, then gently mix in the shallot and 4–5 tablespoons of the olive paste. Place on serving plates, then sprinkle with the smoked paprika and dukkah. BOOM.
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Recipe from Mr Wilkinson's Simply Dressed Salads by Matt Wilkinson, published by Hardie Grant Books, RRP $49.95, available now.
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