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Prawn and Egg Salad

Serve this as a starter or a main course. If desired, substitute more vegetables for the prawns.

ingredients

serves 4 - 6
4 eggs
Half a bunch of spring onions, chopped
Half a small red pepper, chopped
Half a small green pepper, chopped
120 g (4 oz) cooked, peeled prawns
1 small jar artichoke hearts, drained and quartered

dressing

90 ml (6 tbsps) oil
30 ml (2 tbsps) white wine vinegar
1 clove garlic, finely chopped
5 ml (1 tsp) dry mustard
2.5 ml (1/2 tsp) hot red pepper flakes
Salt

method

1. Prick the large end of the eggs with an egg pricker or a needle.

2. Lower each egg carefully into boiling, salted water. Bring the water back to the boil, rolling the eggs in the water with the bowl of a spoon.

3. Cook the eggs for 9 minutes once the water comes back to the boil. Drain and rinse under cold water until completely cool. Peel and quarter. Combine the eggs with the other ingredients in a large bowl.

4. Mix the dressing ingredients together using a whisk to get a thick emulsion.

5. Pour the dressing over the salad and mix carefully so that the eggs do not break up.

6. Serve on beds of shredded lettuce, if desired.

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