Egg & parsley salad with watercress dressing

A picnic's not a picnic without a boiled egg or two. Serve them in a salad with parsley, shallots, our watercress dressing and a sprinkling of chilli salt

Prep:20 mins
Cook:10 mins

Easy

Nutrition per serving

kcal 129
fat 11g
saturates 2g
carbs 0g
sugars 0g
fibre 1g
protein 6g
salt 0.2g

Ingredients

6 eggs, the best quality you can buy
small bunch parsley, leaves picked
1 shallot, peeled and sliced into thin rings
½ tsp dried chilli flakes
70g watercress
75ml olive oil

Method

Bring a pan of salted water to the boil and boil the eggs for 9 mins, then drain, cool, peel and halve. Whizz the watercress and oil together with a pinch of salt and set aside. Mix the chilli flakes with some flaky salt and set aside. Everything can be prepared the day before and chilled, though there’s no need to chill the salt.
Take everything to the picnic in separate containers, then when you get there, scatter the eggs with the parsley and shallots, drizzle everything with the watercress oil and season with the chilli salt.