Pastrami and egg salad

Recipe from: 16 Ocober 2015
recipe, salad, lunch

Ingredients 12
Servings 4
Time 00:15


  • 12
    baby potatoes
  • 1
    olive oil
  • 1
    mustard seeds
  • sea salt flakes and freshly ground black pepper
  • 8
    slices pastrami
  • 4
    eggs, soft boiled
  • 1
    packet baby leaves
  • 4
    anchovy fillets
  • 2
    fresh lemon juice
  • 2
  • 2
    grainy mustard


Preheat the oven to 200ºC.

Boil the potatoes until cooked, then drain and turn out onto a baking dish. Crush each one with a potato masher then drizzle with oil and season with mustard seeds, salt and pepper. Bake for 30 minutes or until browned and crispy.

Combine the dressing ingredients and process until smooth.

Divide the leaves between four plates, top with potatoes and pastrami; drizzle with dressing. Top each salad with a soft-boiled egg and serve immediately.

Text and image:Fairlady

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Read more on: recipe  |  eggs  |  salad

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