Egg and olive salad

Egg and olive salad

By
From
New Middle Eastern Food
Serves
4 as part of a mezze selection
Photographer
Mark Roper

Olive salads are often found in Middle Eastern mezze selections. This one is particularly good, as the nuttiness of the toasted sesame seeds and creamy richness of the eggs make a lovely contrast to the salty olives. Serve as an accompaniment to grills — fish in particular — and with pickled or cured meats.

Ingredients

Quantity Ingredient
1 small purple onion, peeled and finely sliced crosswise
4 free-range eggs
65g green olives, pitted and halved
100g pine nuts, toasted and roughly chopped
1/4 cup flat-leaf parsley leaves
2 teaspoons sweet paprika
2 teaspoons ground sumac
1/2 teaspoon cayenne pepper
3 tablespoons sesame seeds, toasted
1 lemon, juiced
1 garlic clove, crushed with 1/2 teaspoon sea salt
100ml extra-virgin olive oil
freshly ground white pepper
sweet paprika, to serve

Method

  1. Soak the onion in cold water for 10 minutes to reduce the sharpness.
  2. Put the eggs into a bowl with hot tap water for 5 minutes to bring them to room temperature. Bring a pan of water to the boil. Carefully lower in the eggs and cook for 5 1/2 minutes. Remove from the water and refresh briefly under cold running water.
  3. When the eggs are cool, peel and chop 3 of them roughly. Reserve the fourth egg for garnish. Put the chopped eggs in a large mixing bowl with three-quarters of the onion, the olives, pine nuts, parsley leaves, spices and sesame seeds. In another small bowl, whisk together the lemon juice, garlic paste and olive oil. Pour enough of the dressing onto the salad to moisten it, and toss lightly. Taste and season with pepper.
  4. To serve, pile the salad into a small serving bowl and make a little well in the top. Fill with the remaining onion slices. Slice the top off the reserved egg to reveal the yolk and sit it on top of the onion. Sprinkle the egg and salad with a little paprika and serve at room temperature.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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