In the small saucepan boil water for the potatoes
. Add salt. Peel and dice 3 potatoes
and cook them for 6 minutes, until soft.
In the medium saucepan boil water for the eggs
. Add salt. Boil 3 eggs
for 7 minutes.
Drain the tin of haricot beans
and throw them into the large mixing bowl.
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.
De-seed and dice the orange pepper
Chop 5 piquant peppers, 4 spring onions
and a ? bunch of fresh parsley.
Drain the potatoes
and add to the mixing bowl together with the all of the chopped ingredients.
In the mug combine:
- 2 tablespoons of avocado oil
- 2 teaspoons of white wine vinegar
- 2 teaspoons of sweet chilli sauce
Pour the mixture over the tabouleh, dressing it well. Season with salt and pepper
to taste and pile the tabouleh into the serving bowls.
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.