Pickled salad with Scrambled eggs on Naan by Steven Dolby
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Serves 2-3 people)
1/2 Cup red wine vinegar
1/2 Tsp coriander seeds
2 Tbsp sugar
1/2 Cup water
1 Red bell pepper (diced)
1 Jalapeño (sliced)
70g Tomatoes (cut into quarters)
35g Red onion (thinly sliced)
1 Tbsp capers
Prosciutto (2 slices roughly chopped)
4-5 basil leaves (thinly sliced)
SCRAMBLED EGGS (per person)
1 Tbsp sour cream
2 Tsp olive oil
Salt & pepper (to taste)
Store-bought naan (one per person)
For pickled salad
Add vinegar to a pan followed by coriander seeds, cloves, sugar and water.
Now stir in low heat until sugar is dissolved.
Remove coriander seeds and cloves. Allow to cool.
To a bowl, add diced bell pepper, sliced jalapeno, tomatoes, sliced onion and capers.
Now pour the pickling mix over the salad. Mix well and refrigerate for 2 hours or overnight.
For scrambled eggs
Add eggs to a bowl, followed by sour cream. Lightly whisk.
Add olive oil to a hot non-stick pan, add eggs and stir for 10-20 second on high heat.
Then turn the heat down, stir for 1-2 minutes and season at the end.
Drizzle olive oil over naan bread and place on a hot grill and cook until crispy.
Now place prosciutto on the hot grill and cook until crispy.
Next drain the salad, and add to a bowl.
Add thinly sliced basil and add crispy prosciutto. Place in the refrigerator.
Place scrambled eggs on the naan and top it with pickled salad.
© STEVEN DOLBY