Spicy salad with peppers and egg

Spicy salad with peppers and egg
  • Serves: 4
  • Prep: 20 mins
  • Cook: 0 mins

Try this salad for a speedy lunch


  • 6 large British Lion eggs
  • 350g (12oz) new potatoes, halved and cooked
  • 175g (6oz) green beans, cooked
  • 1 Sweet Romaine or Cos lettuce, torn in pieces
  • 6 tomatoes, quartered
  • 1 red onion, sliced
  • 100g (4oz) salami di Milano, quartered
  • 2tbsp capers, drained
  • For the dressing:
  • 4tbsp olive oil
  • 2tbsp balsamic vinegar
  • 1 small garlic clove, crushed
  • 1/2tsp Tabasco sauce
  • A pinch of sugar
  • Salt and freshly ground black pepper


  1. Place the eggs in a large pan and cover with cold water, bring to the boil, then boil for 7 minutes. Drain, rinse in cold water, tapping the shells all over. Peel and quarter.
  2. Tear the lettuce into pieces and place in a large salad bowl. Add the tomatoes, onion, salami, capers, eggs, potatoes and beans.
  3. Whisk the dressing ingredients together. Drizzle the dressing over the salad just before serving.

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