Spicy greens salad with egg and chickpea is high in protein, fibre and aiding digestion spicy greens. Great lunch or dinner option.
Ingredients:
- 200 gram Spicy greens, organic (rucola, mustard greens, watercress etc)
- 2 Eggs, organic
- 2 small Carrot, organic
- 50 gram Parmesan whole piece (raw milk if you can find)
- 50 mil Extra Virgin Olive Oil
- 30 mil Balsamic Vinegar
- 1 tsp Black Pepper
- 1/4 tsp Himalayan salt
Preparation:
- Wash and dry the greens, chop roughly, place on a plater
- Wash the carrot and shave in tin slices with a mandoline or vegetable peeler, combine half of it with the greens
- Shave the parmesan with a mandoline or vegetable peeler, combine half of it with the greens
- Make a dressing out of olive oil, balsamic vinegar, pepper and himalayan salt, combine with greens, and half of carrot and parmesan shaves
- Boil the eggs, preferably soft boiled with the runny yolk
- Divide the salad in half and place at two plates
- Decorate each plate with the remaining carrot and parmesan shaves and one egg cut half, sprinkle with black pepper
Recipe by Ola Mazurkiewicz NT mNTOI