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MIDDLE EASTERN Egg and olive salad
Ingredients
- 1 small purple onion, peeled and finely sliced crosswise
- 4 eggs
- 65 g (2 ½ oz) green olives, pitted and halved
- 100 g (3 ½ oz) pine nuts, toasted and roughly chopped
- 2 tbsp flat-leaf parsley, finely chopped
- 2 tsp sweet paprika
- 2 tsp ground sumac
- ½ tsp cayenne pepper
- 3 tbsp sesame seeds, toasted
- 1 lemon, juiced
- 1 garlic clove, crushed with ½ tsp salt
- 100 ml (3 ½ fl oz) extra virgin olive oil
- pepper
- paprika
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