Ingredients
| 400 gm |
potatoes |
| 400 gm |
carrots |
| 150 gm |
peas |
| 1 |
salad onion |
| 250 gm |
cooked chicken |
| 150 gm |
ham |
| 2 |
hens eggs |
| 10 |
pitted olives |
| 100 ml |
light mayonnaise |
| 1 |
FAIRTRADE lemon |
| 20 ml |
Zaytoun FAIRTRADE Palestinian olive oil |
| to taste |
salt |
| to taste |
FAIRTRADE freshly ground black pepper |
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| FAIRTRADE |
Sources
Fresh food
Lemons
Herbs and Spices
Olive Oil
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Notes
Exact quantities are not critical.
The potatoes and carrots can be cooked together, if so, start the carrots off first as they take a little longer.
As the vegetables take a long time to cool it is worth cooking them well ahead of time.
Method
Preparation
Peel the carrots and potatoes and cut into 1 cm slices. Cook in boiling water for 15 minutes until just soft.
Allow to cool completely before use.
Hard boil the eggs (12 minutes), cool in cold water, peel and cut into quarters.
Skin the onion and chop small.
De-frost the peas.
Cut the chicken and ham into bite sized pieces.
Juice the lemon, discarding the peel and pith.
Assembly
Gently combine the lemon juice and oil with the mayonnaise.
Put the potatoes, carrots, peas, olives and onion into a large mixing bowl.
Add the mayonnaise dressing and gently turn to coat the veggies with dressing.
Season with salt and pepper as desired.
Chill in the fridge for 30 minutes.
To serve
Make a "cairn" of salad on a serving plate and decorate with the eggs and a sprig of parsley.
Variations
This is a flexible dish, great for using up leftover food.
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