A light lunch that packs loads of flavour from the crispy fennel & white pepper salami
With plenty of veggies available in the farm veg patch at the moment, we thought we’d share with you this simple recipe that for us encapsulated the taste of early Summer
Serves 4
Ingredients
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500g new potatoes, we like Charlotte or Pink Fir varieties the most
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1 tbsp mayonnaise
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6 eggs
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55g Fennel & White Pepper Salami
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100g breadcrumbs
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1/2 cucumber
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1/2 fennel bulb
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1/2 small red onion
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1 handful of fresh herbs, thyme, chives, chervil and chicory work really well but use what you have
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Salt and pepper to season
Method
STEP 1
Soft boil your eggs and set to one side to cool. Halve and boil your new potatoes in well salted water until just cooked through, roughly 10 minutes, set to one side to cool.
STEP 2
Grate your cucumber, fennel and onion then spoon onto a large sharing plate or into a bowl.
STEP 3
Toss your potatoes in the mayonnaise, followed by all of your finely sliced herbs. Taste and season if needed.
STEP 4
Add this to the sharing plate, following by the soft boiled eggs, halved.
STEP 5
To finish, lightly fry breadcrumbs with thinly sliced sticks of Fennel and White Pepper Salami. Scatter on top.
STEP 6
Dig in and enjoy.
