As a change from the usual egg sandwich, take the same components and turn them into a salad.
Directions
Egg sandwich salad
- Cut slices of Freya's low-carb soy and linseed bread into 2-3cm cubes. Heat some olive oil in a frying pan to a medium heat and fry the bread gently on both sides to make croutons. Drain on kitchen paper and sprinkle with salt.
- To a bowl of picked watercress, add chopped hard-boiled eggs, chopped chives and croutons.
- To make a salsa verde mayonnaise, whizz together in a small food processor 1 packed cup parsley, 2 anchovies, ½ clove crushed garlic, 1 tsp capers, ¼ cup extra virgin olive oil, 1 Tbsp lemon juice and 1-2 Tbsp mayonnaise. Season well with salt and pepper and extra lemon if required.
- Dress the salad with salsa verde mayonnaise (see recipe below) and serve.
Salsa verde mayonnaise
In a small food processor, whizz together 1 packed cup parsley, 2 anchovies, ½ clove crushed garlic, 1 tsp capers, ¼ cup extra virgin olive oil, 1 Tbsp lemon juice and 1-2 Tbsp mayonnaise. Season well with salt and pepper and extra lemon if required.
