Ingredients for 4 people

  • 2 hardboiled eggs, sliced
  • Mixed leaf salad
  • Red cabbage,  raw and shredded
  • 2 grated carrots
  • Half an avocado, peeled and sliced
  • Teaspoon of Nigella seeds
  • Salt, to taste
  • Good quality virgin olive oil, to taste
  • De Nigris Platinum Label ‘Thick & intense’ Balsamic Vinegar of Modena, to taste

For the recipe

Easter Salad with Daisy Eggs and Avocado

How to Make Egg Daisies:
Boil two eggs.
Take clingfilm and lay it flat with five wooden kebab sticks laid equally spaced along it.
Once cooked, roll the eggs, end to end, in the cling film, with kebab sticks lengthways and evenly spaced.
Secure with elastic bands.
Refrigerate for at least an hour.
Unwrap the eggs and cut into thick slices, to make flower-shapes.

Add the sliced eggs and salad vegetables to a large bowl, sprinkle with salt and nigella seeds and drizzle with De Nigris Platinum Label Balsamic Vinegar of Modena and olive oil, toss well using salad servers, and prepare to share!