Name: Pastrami and egg salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 12 baby potatoes; 1 Tbs fresh chillies 573; 1 tsp mustard seeds; sea salt and freshly ground black pepper; 8 pastrami slices; 4 eggs soft-boiled; 1 salad greens; 4 anchovy fillets; 2 Tbs lemon juice fresh; 2 Tbs mayonnaise; 2 Tbs wholegrain mustard

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Ingredients (11)

12	baby potatoes
1 Tbs	fresh chillies — 573
1 tsp	mustard — seeds
	sea salt and freshly ground black pepper
8	pastrami — slices
4	eggs — soft-boiled
1	salad greens

CAESAR DRESSING:

4	anchovy fillets
2 Tbs	lemon juice — fresh
2 Tbs	mayonnaise
2 Tbs	wholegrain mustard

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Method:

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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