You will need
4 eggs
Ina Paarman’s Seasoned Sea Salt
2 baby gem lettuce
fresh basil (optional)
100 g block of gouda or cheddar cheese
Ina Paarman’s Honey Mustard Dressing
100 g sliced biltong
Hardboiled eggs: 5 minutes boil and 5 minutes stand in hot water.
Medium boiled eggs: 3 minutes boil and 3 minutes stand in hot water.
Soft boiled eggs: 2 minutes boil and 2 minutes stand in hot water.
Method
How to boil an egg
Place the eggs in a saucepan with enough tap water to cover them with 3 cm of water. Bring to the boil and then immediately start timing the eggs. Boil for 5 minutes for hardboiled eggs.
Remove pan from heat, cover with a lid and leave eggs to stand in the hot water for another 5 minutes.
Put eggs into ice cold water and crack shells all over. Peel eggs, dip into the water every now and again to loosen the shells under the water.
Rinse and spin the lettuce leaves dry. Spinning the lettuce is important because if the leaves are still wet, the dressing won’t coat them and give them flavour.
Cut the cheese into small blocks.
To Assemble
Line the salad bowl with torn lettuce leaves and some basil if using. Cut eggs into quarter wedges and season with Seasoned Sea Salt. Layer eggs and cheese onto the lettuce.
Dress salad with Honey Mustard Dressing and toss very lightly.
Scatter biltong over salad.
Enjoy!
