Ingredients
- 450g baby new potatoes
- 5 mint leaves
- 4 teaspoons olive oil
- 4 boiled eggs
- 150g baby salad leaves
- 2 dessertspoons capers
- 10 baby plum tomatoes
- 10 black olives, pitted
- Salt and pepper
- 1 clove garlic, thinly sliced
- 10 basil leaves
- 2 dessertspoons olive oil
- ½ dessertspoon balsamic vinegar
- 2 teaspoons honey
- 1 teaspoon lemon juice
- ½ lemon, rind only
- Salt and pepper
Directions
- Cook the potatoes in salted, boiling water with fresh mint, until al denté (about 15 minutes). Drain and leave to one side. Cut in half.
- Boil the eggs for 6 minutes. Cool and peel. Cut in half or quarters.
- Prepare the dressing. Peel and chop the garlic or crush in a pestle and mortar with salt. Coarsely chop the basil leaves. Combine the olive oil, balsamic vinegar, lemon juice, lemon rind, salt and pepper, and honey. Mix well and check the seasoning.
- On a serving platter, place the baby salad leaves, and assemble the capers, potatoes, tomatoes, eggs and olives and drizzle with the dressing. Serve immediately.
Tips
Don’t dress the salad until you are ready to serve the dish as the leaves will wilt.
You can tailor this dish to suit your own palette - some people like to add roasted peppers or tuna. Always remember not to overcook the eggs...they need a bright yellow yolk.
