Egg, Feta & Olive Salad
SERVES 1 | PREP 5mins | COOK 10mins
This protein-rich salad will keep you full for hours. It’s worth cooking extra eggs for between meal snacks.
Ingredients
- 2 eggs
- 25g mixed salad leaves
- 2 tsp olive oil
- 1 tsp white wine vinegar
- 60g feta, diced
- 6 olives, pitted (black, green or mixed)
- 2 tbs basil leaves, finely chopped plus a few extra to serve
- 2 tbs pesto
- 4 tbs roughly chopped almonds, to serve (1 per serve)
Method
- Place egg in a saucepan of cold water and bring to the boil. Reduce to a simmer and cook for 6 minutes. Remove from heat and place in cold water.’
- Place salad leaves in a bowl and toss with oil and vinegar. Add feta, olives, peeled sliced egg and season with salt and pepper.
