Egg, watercress and olive salad
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 6 minutes (for the eggs) |
| Prep Time: | 20 minutes |
Ingredients
- Chives, snipped
- 12 Quail eggs
- 6 Radishes, grated finely
- sea salt and feshly ground pepper
- watercress, to serve
- mini pita breads, to serve
- 30 g Italian parsley
- 5 tbsp extra virgin olive oil
- 24 Black olives, pitted
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- In a blender, combine the olives with the olive oil and parsley to form a loose paste.
- Spread the paste on the pita breads and pile on the radish, watercress, eggs and chives.
- Season to taste.
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