Jammy Egg, Quick pickled cucumber and Fig Summer Salad

Jammy Egg, Quick pickled cucumber and Fig Summer Salad

Serves 2

Ingredients

For the Cucumber

1/2 cucumber, thinly sliced

2 tbsp vinegar

1/2 tsp white sugar

1 pinch salt

For the salad

3-4 free range eggs

1/2 endive bulb

1/2 radicchio bulb

2 figs, sliced

2-3 edible flowers (optional)

1/2 cup frozen peas

1/2 cup shisho leaves

For the dressing

2 tbsp balsamic vinegar

2 tbsp olive oil

1/2 tsp honey

Method

In a medium jar, combine the vinegar, sugar and salt. Shake well. Add the cucumbers and leave for minimum 1 hour.

Boil the eggs for 4 minutes, drain the water and place into chilled water for minimum 5 minutes. Boil the peas for 2-3 minutes and drain well.

Arrange the shiso, endives and radicchio on a serving platter. Scatter with the cooked peas, sliced figs and peeled halved eggs. Gently twirl the sliced cucumbers around.

Whisk together the dressing ingredients and drizzle over.