Egg & Olive Salad

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This recipe pre-dates my 5 Ingredients philosophy.

Egg & Olive Salad

From Stonesoup

Adapted from Saha by Greg & Lucy Malouf

Eggs and olives are a winning combo. The intensity and saltiness of the olives is nicely tempered by the eggs while enhancing the egg flavour. Pinenuts add a lovely supporting textural counterpoint as does the crunch of the red onion.

Serves 6 as part of a mezze selection
1/2 red onion, finely sliced
4 eggs at room temperature
75g green olives, pitted and roughly chopped
80g pinenuts, toasted
2t sweet paprika
2t sumac*
1/2t cayenne pepper
4 sprigs parsley, leaves picked & chopped
2T lemon juice
3T extra virgin olive oil

1. Soak onion in a small bowl of cold water for 10mins, drain. Bring a saucepan of water to the boil then simmer eggs for 6mins. Drain and run under cold water until cool.

2. Peel eggs. Roughly chop three of the eggs then combine with the onion, olives, pinenuts, spices and parsley.

3. Whisk together lemon juice and olive oil and season keeping in mind that the olives in the salad will be quite salty. Toss enough of the dressing through the salad to moisten. You may not need all the dressing.

4. Chop the top off the remaining egg to reveal the yolk and place in the centre of the salad. Sprinkle over additional sumac and serve at room temperature.

*note: Sumac is the ground berry from the sumac plant. It has a lovely lemony taste. You could make the salad without but it wouldn’t be near as tasty. At a pinch consider substituting in a little lemon zest.