Salad of free range eggs, Pickled cucumber and watercress
- 2 eggs, room temperature
- 1 lebanese cucumber, thinly sliced
- 1 tsp salt flakes
- 1 tbsp white wine vinegar
- 1/2 tbsp caster sugar
- 1 bunch asparagus
- watercress , handful
- 1 tbsp yoghurt
- 1 tbls olive oil
- salt and pepper
- Kapai Puku Raw Seed Mix
To make pickled cucumber, place salt, vinegar, and sugar in a bowl and stir until sugar has dissolved. Stir in the cucumber. Set aside.
Bring a small pot of water to a boil over high heat. Gently add the eggs, reduce heat to medium-low and simmer for 7 minutes. Immediately, transfer the eggs into a bowl of cold water to cool. Add the asparagus to the simmering water and cook for 1 to 2 minutes until the asparagus is tender. Set aside.
Remove the shells from the eggs.
In a small bowl, combine yoghurt, olive oil and approx. 1/2 tbls of cucumber pickling liquid. Season to taste. Pour into a small serving bowl. To Serve, arrange the watercress, asparagus, pickled cucumber and halved eggs on a wooden board and top with Kapai Puku Raw Seed Mix. Serve with the dressing and dark rye sourdough bread.
Healthy RECIPES FROM THE BEST CHEFS IN AUSTRALIA.
So many ways to enjoy your KAPAI PUKU at anytime.