Egg and Beetroot Salad

Egg and Beetroot Salad

serves 2


1/3 cup raisins
1 cup cold earl grey tea
2 carrots grated
1 large beetroot peeled and grated
1/3 cup roasted almonds roughly chopped
¼ cup flat leaf parsley roughly chopped
1/3 cup extra virgin olive oil
1 ½ tablespoons of red wine vinegar
sea salt and cracked black pepper for seasoning
6 soft boiled eggs peeled


Soak raisins in tea for twenty minutes, boil water for eggs when water is boiling add in room temperature eggs and cook for six minutes, when six minutes is up then put under cool water immediately to cool them, peel them and put to one side. Combine raisins, carrot, beetroot, almonds, and parsley together in a bowl, season with salt and pepper, add in red wine vinegar and olive oil and toss, serve on salad leaves if desired, slice eggs in half and place on salad. This is a Neil Perry recipe.