| Serves 4
This can be served as a dip, for a starter with crusty bread or crudites, or
with pasta.
Ingredients
4 pickled cucumbers
1 large bunch of flat-leaved parsley
1oz/25g fresh mint
1oz/25g capers
2 free range eggs, hard-boiled
4tbsp fresh breadcrumbs
2 garlic cloves
2tbsp/30ml white wine vinegar
1tbsp sugar
8tbsp/120ml extra virgin olive oil
salt and pepper
Method
1. Finely chop the cucumbers, parsley, mint and capers. Mash
the hard-boiled eggs.
2. Put all the ingredients in a food processor and blend everything
together to produce a smooth, green sauce. Serve warm or cold.
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