Layered crunchy salad
Layered Crunchy Salad combines crisp vegetables, fresh flavours, and plenty of texture in every bite, creating a colourful side dish that's perfect for gatherings and family meals.
Equipment
- 1.2ltr pudding basin bowl
Ingredients
- 4 eggs
- 1 small red pepper, deseeded and thinly sliced
- 1 small orange pepper, deseeded and thinly sliced
- 1 carrot, peeled and crated
- 1 red onion, thinly sliced
- 2 ripe tomatoes, thinly sliced
- 325 g canned sweetcorn, drained
Dressing
- 1 tbsp red wine vinegar
- 2 tsp olive oil
- 2 tsp clear honey
- large pinch of salt and pepper
- ½ tsp paprika
Instructions
- Boil eggs for 10mins. Cool under cold running water, peel and set aside.
- Line the base of a 1.2ltr pudding basin with a disc of baking paper.
- Slice the eggs and place in the base of the pudding basin. Layer up with the rest of the vegetables in any order until the basin is full or the vegetables are all used up.
- Mix together the vinegar, oil, honey and seasoning and spoon over the top of the basin.
- Place a plate on top and weigh down with 450g weight (you can use a can of something). Chill for 1 hour.
- To serve, remove the weight and tip the basin onto a serving plate and lift off the basin. Dust with paprika and black pepper.
- Any left over, pop into an air tight container as it will keep for a couple of days.