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Nutrition: per serving

  • kcal175
  • fat15g
  • saturates3g
  • carbs1g
  • sugars1g
  • fibre1g
  • protein8g
  • salt0.56g
    low
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Method

  • step 1

    Cook the eggs in a pan of boiling water for exactly 8 mins. Lift from the pan, cool under the cold tap, then peel and halve.

  • step 2

    Whisk together the lemon juice, olive oil, capers and spring onions. Toss together most of the dressing with the leaves. Place on a serving dish, top with the halved eggs and drizzle over the remaining dressing. Serve on its own or with slices of ham.

RECIPE TIPS
USE UP THE LOLLO ROSSO: ASIAN CHICKEN WRAPS

Rub 1 tbsp oil into 1 thinly sliced chicken breast, 1 deseeded and sliced pepper and 3 halved spring onions. Griddle for 3-5 mins until cooked through. Place a couple of pieces of chicken, pepper and onion onto 6 Lollo Rosso leaves. Roll up and serve with a dipping sauce made from 2 tbsp soy sauce, 2 tbsp sweet chilli sauce and lime juice.

Recipe from Good Food magazine, September 2009

Authors

Emma Lewis
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A star rating of 3.5 out of 5.2 ratings
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