Spring Salad With Scotch Eggs Recipe

Name: Spring Salad With Scotch Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g carrots, peeled, halved and cut diagonally; 1 None red pepper, halved, deseeded and diced; 6 None spring onions, roughly chopped; 300 g lettuce leaves, washed and spun dry; 2 tbsp sunflower oil; 1/2 bunch chives, finely chopped; 100 ml apple cider vinegar; 3 tbsp honey; 50 ml vegetable stock; 3 tbsp canola oil; 4 None eggs; 1/2 bunch chervil or Italian parsley, finely chopped; 150 g sausage meat; 4 tbsp breadcrumbs

Servings: persons

400 g carrots, peeled, halved and cut diagonally
1 None red pepper, halved, deseeded and diced
6 None spring onions, roughly chopped
300 g lettuce leaves, washed and spun dry
2 tbsp sunflower oil
1/2 bunch chives, finely chopped
100 ml apple cider vinegar
3 tbsp honey
50 ml vegetable stock
3 tbsp canola oil
4 None eggs
1/2 bunch chervil or Italian parsley, finely chopped
150 g sausage meat
4 tbsp breadcrumbs

1
For the dressing: Whisk vinegar, honey and stock together, then add sunflower oil in a thin stream while continuing to whisk. Stir in the diced peppers and chives, then season.
2
Heat oil in a large frying pan and saute the carrots for 1 min. Add the spring onions and saute until soft. Season and remove from heat. Bring water to a boil and cook the eggs for 4 mins. Drain and peel them. Combine sausage meat, parsley and 2 tbsp of breadcrumbs, and shape into four patties. Gently mould a patty around each egg to encase it, then roll in remaining bread crumbs. Heat canola oil in a small saucepan, and fry eggs for 2 mins or until golden. Drain on paper towels.
3
Slice eggs in half. Arrange lettuce and vegetables in 4 dishes and top with Scotch eggs.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 400 g carrots, peeled, halved and cut diagonally, 1 None red pepper, halved, deseeded and diced, 6 None spring onions, roughly chopped, 300 g lettuce leaves, washed and spun dry, and more.

Yes, Spring Salad With Scotch Eggs falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spring Salad With Scotch Eggs

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