Gluten and Dairy Free Sundried Tomato and Egg Salad

serves / makes 2
6 prep time
6 mins cooking time

Description

This is such quick and simple dish I feel a bit of a fraud calling it a recipe as it only requires you to boil an egg! I basically just threw together a few ingredients that was lurking in my fridge to make a quick lunch. I thought it looked pretty so decided to take a picture and share it with you (it also tastes pretty good too!)

If you can’t eat eggs you could try replacing them with some smoked ham or maybe for roasted peppers.

Enjoy!

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Ingredients

  • 4 eggs
  • mixed salad leaves
  • handful of cherry tomatoes
  • half cucumber, sliced
  • 2 tablespoons sundried tomatoes

For the dressing:

  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • salt and pepper for seasoning

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Method

  1. Place the eggs in small pan of water
  2. Bring to the boil and cook for 6 minutes
  3. Shell the eggs and then slice in half longways
  4. Whisk together the olive oil and balsamic vinegar to form the dressing, season to taste
  5. Toss the leaves, tomatoes and cucumber in the dressing
  6. Place the salad into two bowls and top with the eggs and sundried tomatoes

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