Meals and Courses

Italian Broccoli & Egg Salad

prep 10 mins cook 8 mins
  • 300 g (10 oz) broccoli
  • 2 small leeks, about 300 g (10 oz) in total, trimmed, slit and well rinsed
  • 4 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons clear honey
  • 1 tablespoon capers, well drained
  • 2 tablespoons chopped tarragon
  • 4 hard-boiled eggs
  • salt and pepper

Cut the broccoli into florets and thickly slice the stems and the leeks. Put the broccoli in the top of a steamer, cook for 3 minutes, add the leeks and cook for another 2 minutes.

Mix together the lemon juice, oil, honey, capers and tarragon in a salad bowl and season to taste.

Shell and roughly chop the eggs.

Add the broccoli and leeks to the dressing, toss together and sprinkle with the chopped eggs. Garnish with tarragon sprigs, if liked, and serve warm with extra thickly sliced wholemeal bread.

Like This? Try These
More on Food