Lamb chops with thyme, chilli & Greek htipiti
Serve lamp chops with htipiti for a lovely Greek-inspired dish with fabulous flavours. Olive oil-roasted baby potatoes make a great accompaniment
Roast peppers with eggs and parsley dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 20g blanched almondschopped
- 1 small bunch of flat-leaf parsleychopped
- 1 large garlic clovefinely chopped
- 1 tbsp white balsamic vinegaror sherry vinegar
- 7 tbsp extra virgin olive oil
- 8 medium eggs
- 250g roasted red peppersfrom a jar, drained and sliced into strips crusty bread, to serve
Nutrition: Per serving
- kcal371
- fat32g
- saturates6g
- carbs4g
- sugars1g
- fibre1g
- protein17g
- salt0.3g
Method
step 1
Make the dressing by bashing the almonds, parsley, garlic and some seasoning together using a pestle and mortar. You want to create a slightly chunky mixture. Stir in the vinegar and the olive oil, bashing gently as you go. Taste for seasoning, bearing in mind that the dressing can be quite strong as you are pouring it over eggs.
step 2
Boil a pan of water, add the eggs and cook for 7-8 mins. This will give you what some people call ‘jammy’ eggs – they are only just firm enough to be considered hard-boiled, and the very centre is still a little soft. Put the eggs in cold water, then peel them as soon as they’re warm enough to handle. Halve the eggs and arrange them on a serving plate. Season, then drape the peppers around the eggs and spoon the dressing over the top. Eat with some good crusty bread, while the eggs are still warm.
