Created by Helen Rowles
I've loved preparing and cooking all my life. My style is that of Italian mamma, traditional and nurturing. I like to serve appetising wholesome good food made with simple healthy ingredients to family and friends. I take great pleasure from creating simple quick dishes, using good ingredients but always remembering to include the most important ingredient of all - a good helping of tender loving care into the mix, for the best results.
- Created by Helen Rowles
- 15 mins preparation
- 5 mins cooking
- Serves 4
A tasty light meal, with an interesting combination of tastes working very well together. The Spicy flavour from the Salami, compliments the more subtle finer flavours of the Tenderstem®, tomatoes and eggs. Few meals seem complete for me without some fresh crusty bread, or rolls, served with my Lemon and Olive Oil dressing.
- 6 - 8 Trimmed Tenderstem® spears
- 125g Milano Salami Slices
- 4 Eggs
- 4 Tomatoes
- 1/2 Cup Extra Virgin Olive Oil
- Juice of 1/2 lemon
- Fresh crusty bread or rolls
- Chopped parsley to Garnish
Steam the Tenderstem® spears for about 5/6 mins
Bring the eggs to boil and boil for 4 mins
Strain Tenderstem® spears and set aside to cool
Plunge the boiled eggs into cold water to cool
After the eggs have cooled cut in halves
Arrange the Salami slices on a serving plate.
Cover Salami slices with the Tenderstem® spears and the eggs.
Then add the tomatoes.
Then garnish with chopped Parsley. Then stir the lemon juice into the Extra Virgin Olive Oil and pour into a serving dish.