Egg, Olive and Pine Nut salad with Malouf's Classic Egyptian Dukkah
Ingredients:
3 eggs
65 g (2 1/2 oz) green olives, pitted and halved
100 g (3 1/2 oz) pinenuts, toasted and roughly chopped
2 tablespoons flat-leaf parsley, finely chopped
2 teaspoons sweet paprika
2 teaspoons sumac
1/2 teaspoon cayenne pepper
3 tablespoons Malouf’s mezza classic Egyptian dukkah
juice of 1 lemon
1 clove garlic, crushed with
1/2 teaspoon salt
100 ml extra-virgin olive oil
pepper
Method:
Put the eggs into a bowl with hot tap water for 5 minutes to bring them to room temperature. Bring a pan of water to the boil. Carefully lower in the eggs and cook for 5 1/2 minutes. Remove from the water and refresh briefly under cold running water.
When the eggs are cold, peel and chop them roughly. Put them in a large mixing bowl with the chopped olives, pine nuts, parsley leaves, spices and dukkah.
In another small bowl, whisk together the lemon juice, garlic paste and olive oil.
Pour enough of the dressing onto the salad to moisten it, and toss lightly. Taste and season with pepper.
Very good as an accompaniment to grills – fish in particular – and with pickled or cured meats.
Serve at room temperature.
Products used in this recipe
Gaea Organic Cold Pressed Extra Virgin Olive Oil 500ml
Arnaud Green Pitted Olives with Herbs of Provence 420g Glass Jar
Arnaud Green Pitted Olives with Herbs of Provence 4.5kg Food Service Can
Greg Malouf Classic Eqyptian Dukkah 55g
Organic Gaea Cold Pressed Extra Virgin Olive Oil 500ml