Lunchtime Salad with Nduja puff pastry sticks and Eggs!
Open the fridge and what do you see? … type of lunch. So this is what we ended with and I would definitely repeat. The sweetness of the dressing comes from Pomegranate molasses and coconut sugar. I used Nduja because I had it in the fridge but you can replace it with cheese, anchovies, pesto, whatever you like. And as for the eggs, recently I have found that adding eggs with a variety of flavouring mixed in, from Indian spices to anchovy to fish sauce can be rather delicious. All up to you.
Serves 3-4
INGREDIENTS
Puff Pastry Sticks
Jus Roll gluten free puff pastry sheet
Nduja Pasterv
Melted butter or egg wash
Maldon sea salt
Salad
2 bulbs Romaine Lettuce (or Cos), finely sliced
1 carrot shredded with a peeler
1 cucumber, cut into cubes
Dressing
1 tsp coconut sugar
3 tbsp plain oil (olive, rapeseed, vegetable or sunflower)
juice of half a lime
1 tsp pomegranate molasses
1 tsp gluten free soya sauce
Speedy Anchovy Eggs
4 eggs
1 tsp Anchovy Essence
Preheat the oven to 190C/374F
Lay out the puff pastry sheet and spread with the paste.
3. Twist the pastry sheets and lay on a baking sheet. Brush with melted butter or egg (we preferred butter but up to you). Sprinkle with Maldon Sea salt.
4. Bake for 14 minutes. Remove from the oven onto a drying rack. Serve warm, but room temp is fine too.
5. Put all of the salad ingredients in a bowl.
6. Shake the dressing ingredients together in a jam jar and toss into the salad.
7. My daughter woke up at teenage time and said she wanted cereal when we were not far off lunch. I persuaded her that eggs would be a better idea alongside lunch. Whisk the eggs with the anchovy essence and then heat some butter or oil in a non stick pan. When the butter is sizzling or the oil is slightly smoking, add the eggs and toss about the pan with a spatula until cooked partially cooked. Tip the eggs into a bowl and serve alongside.
8. Dig in.
