Soft-boiled eggs with beetroot, carrot and parsley salad. Photo: William Meppem
Soft-boiled Eggs With Beetroot, Carrot And Parsley Salad
1/3 cup raisins
1 cup cold Earl Grey tea
2 carrots, peeled and thickly grated
1 large beetroot, peeled and thickly grated
1/3 cup roasted almonds, roughly chopped
¼ cup roughly chopped flat-leaf parsley leaves
1/3 cup extra virgin olive oil, plus extra
1 1/2 tbsp red wine vinegar
sea salt and freshly ground pepper
1/2 radicchio, leaves pulled apart and washed
6 soft-boiled eggs, peeled
a small handful of parmesan shavings
freshly ground pepper
Serves 4 as a starter
TO MAKE THE SALAD, soak raisins for 20 minutes in the cold Earl Grey tea, then drain. Place the raisins, carrot, beetroot, almonds and parsley in a bowl. Add 1/3 cup of extra virgin olive oil, red wine vinegar and seasoning and mix together.
ARRANGE THE RADICCHIO leaves on a platter and scatter the carrot and beetroot salad over them. Cut the eggs in half. Carefully put the halves on top of the salad. Finish with freshly shaved parmesan, a splash of extra virgin olive oil and some freshly ground pepper.
- To soft-boil an egg properly, I usually start with a room-temp egg and place it in boiling salted water for 6 minutes, then refresh with iced water, then peel. This gives a firm white and a cooked but soft centre.
- For variety, swap the haloumi in the fritters with feta and add paprika or chilli flakes for a kick.
- Squeeze all the liquid from the zucchini and fry as soon as you've made the mixture. Serve as finger food, or add a salad for a light lunch.
SOMETHING TO DRINK
The 2012 Small Acres Cyder from Orange, NSW ($24), is made using a sparkling wine method. It is lovely and fresh, not too sweet, with notes of golden apple that intermingle with the sweeter vegetables in the salad, while vanillin and biscuit tones add an extra layer. One to stock up on for spring.
Photography William Meppem, Jennifer Soo Styling Hannah Meppem food preparation Nick Banbury