Читать книгу Miss Dahl’s Voluptuous Delights - Sophie Dahl - Страница 18

SERVES 2

2 eggs

90g/3 cups of spinach

1 small bunch of watercress

110g/¹/₂ a cup of soft goat’s cheese, crumbled

70g/¹/₂ a cup of toasted pumpkin seeds (or as many, or little, as you prefer)

For the dressing

1¹/₂ teaspoons of harissa paste

2 tablespoons of olive oil

This is an easy salad, so I suggest buying harissa for the dressing! You can find really good harissa in any good deli or Middle Eastern shop, and all you have to do is mix it with some smoky olive oil (see below), pour it on your salad and luxuriate in being a bit damn lazy.

Hardboil the eggs for about 5 minutes. Wash the spinach and watercress leaves and put in a salad bowl. Peel the hardboiled eggs, add them to your leaves and mix in the goat’s cheese. Mix the harissa with the olive oil to form a dressing. Scatter the pumpkin seeds on top of the leaves and dress.

Easy peasy!