ingredients

 

2 4 6 8 Servings

• 3 eggs

• 3 potatoes

• 3 tomatoes

• 1 orange pepper

• 4 spring onions

• 0.5 bunch fresh flat parsley

• 1 tin haricot beans, in water

• 4 sweet piquant peppers, sold in jars

• 2 tablespoons avocado oil

• 2 teaspoons white wine vinegar

• 2 teaspoons sweet chilli sauce

• 1 pinch ground paprika

implements

 

for cooking 2 servings

• small saucepan

• medium saucepan

• large mixing bowl

• mug

• colander

instructions

 

1. In the small saucepan boil water for the potatoes. Add salt. Peel and dice 3 potatoes and cook them for 6 minutes, until soft.

2. In the medium saucepan boil water for the eggs. Add salt. Boil 3 eggs for 7 minutes.

3. Drain the tin of haricot beans and throw them into the large mixing bowl.

4. Cut 3 tomatoes into petals by quarters. Remove and discard the flesh, so that you are left with the outer parts of the tomato only. Dice each of the tomato wedge and add to the beans.

5. De-seed and dice the orange pepper.

6. Chop 5 piquant peppers, 4 spring onions and a ? bunch of fresh parsley.

7. Drain the potatoes and add to the mixing bowl together with the all of the chopped ingredients.

8. In the mug combine:
- 2 tablespoons of avocado oil 
- 2 teaspoons of white wine vinegar 
- 2 teaspoons of sweet chilli sauce.

9. Pour the mixture over the tabouleh, dressing it well. Season with salt and pepper
to taste and pile the tabouleh into the serving bowls.

10. Place boiled eggs under a cold tab for 30 seconds or so. Carefully peel off their shells and place them on top of the salad.

To serve: Cut across the eggs belly and arrange 3 halves on each plate. Sprinkle with a pinch of paprika and black pepper.