Recipes and Cooking

Egg and Antipasto Salad

Serves 4 people


  • 4 eggs
  • 1 large bunch rocket, trimmed
  • 400g can artichoke hearts, drained and quartered
  • 1/3 cup pitted Kalamata olives
  • 100g chargrilled capsicum, cut into thin strips (from a jar or
  • from the deli)
  • 200g grape tomatoes, halved
  • ½ red onion, finely sliced lengthways
  • 400g can cannellini beans, rinse and drained
  • 1 ½ tbsp extra virgin olive oil
  • 3 tsp white balsamic vinegar (or white wine vinegar)
  • ½ tsp Dijon mustard
  • 2 tbsp shredded basil






Place the eggs into a saucepan and cover with water. Cover and bring to the boil, and when it begins uncover and start timing for 10 minutes. Drain and cool under cold water, then peel.

Arrange the rocket, artichokes, olives, capsicum, tomatoes, onion and beans into shallow bowls or onto plates. Cut the eggs into quarters and arrange on top. Whisk the oil, vinegar and mustard together with a fork. Drizzle over the salads, then sprinkle the basil over. Season with freshly ground black pepper.