Soft-boiled egg salad with mustard & dill dressing

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I’ll be honest. I feel fat. Really lardy. Something to do with going to Paris and eating my way across it…. but also just from generally being greedy at all times. It’s hard loving food so much.

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Luckily, I love healthy food too and for the foreseeable future I’ll be eating mostly protein and vegetables – not so many carbs if I can help it. The first meal like this was today’s lunch. A salad for two with a generous amount of protein (both mackerel and eggs) and a healthy handful of peas piled into chicory leaves. The best thing about this salad is that you get two dressings as the soft egg yolk naturally wants to coat the peas. The mustard and dill dressing tarts it all up nicely together. A little portion of this for lunch is just perfect.

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You will need:

8 chicory leaves
100g garden peas, cooked and cooled
1 smoked mackerel fillet, torn into rough chunks
3 soft boiled free range eggs, cooled and peeled carefully
1 tbspn wholegrain mustard
1 tbspn extra virgin olive oil
1 tbspn chopped fresh dill, plus extra for garnish
1 spring onion, chopped
Juice of 1/4 – 1/2 lemon
Cracked black pepper

Method:

1 – Lay the chicory leaves on a wooden board or plate
2 – Place the peas, spring onion and mackerel in a bowl with the eggs; gently use a spoon to break apart the eggs and coat the peas and mackerel in the yolk that oozes out
3 – Spoon this pea/egg mixture over the top of the chicory leaves
4 – Whisk together the lemon juice, mustard, olive oil and dill and spoon over the top of the salad; garnish with freshly cracked black pepper and the remaining dill

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13 thoughts on “Soft-boiled egg salad with mustard & dill dressing

  1. I love seeing heathy recipes that don’t feel like a chore to eat; this looks creamy, crisp, sweet and light. I’ve just had a bullar and am in bed, tomorrow will be a healthier day x

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