Vegetable Salad with Egg
The vegetable salad with egg from Spoonsparrow not only keeps you full for a long time but also brings plenty of healthy fiber and protein to the table.
Ingredients
- 250 g small boiled potatoes
- 2 cooked beetroot roots
- 4 hard-boiled eggs
- 2 handfuls kale leaves
- 200 g canned chickpeas (drained)
- 2 tsp mustard seeds
- 1 garlic clove (peeled)
- Salt
- pepper (ground)
- 3 lime wedges (juice)
- sesame oil
Instructions
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1.
Halve the boiled potatoes. Peel and cut beetroot roots into strips. Heat 3 tbsp oil in a pan and sear the beetroot strips on all sides until browned. Season with salt and pepper. Peel and quarter the eggs. Clean, wash, and dry the kale leaves. Sauté chickpeas in 1 tbsp oil. Add mustard seeds and 100 ml water, then squeeze in the garlic clove. Cover and simmer for about 4-5 minutes over medium heat. Season with salt and pepper and let cool.
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2.
Arrange potatoes, beetroot, kale, egg quarters, and chickpeas on four small plates. Whisk together 5 tbsp oil, lime juice, salt, and pepper to make a dressing, then drizzle spoonfuls over the portions. Season the vegetable salad with egg with additional salt and pepper. Serve with fresh bread.
