Broccoli and Egg Salad

Ingredients

• ½ of small broccoli
• 3 eggs
• 12 plum tomatoes
• ½ of cucumber
• ½ of orange bell pepper
• 4 radishes
• a small bowl of grated cheddar, approx. 100g
• a few slices of cooked ham, approx. 100g
• mayonnaise, approx. 5 tbsp
• a handful of fresh parsley
• salt, for taste
• black pepper, for taste

Method

Put the eggs into a small pan with cold water.

Cover the pan and bring it to a boil. Remove the lid and turn the heat down so the surface barely shivers. Cook for 8-10 minutes.

Drain and cool down the eggs under running cold water.

Peel and set aside to cool down completely.

Trim the broccoli into florets and bring a pan of water to boil.

Add the broccoli and cook for 3 to 4 minutes until the stem is tender and it’s still a nice bright green colour. Drain well and set aside to cool them down.

Wash vegetables, drain and dice into equal pieces.

Cut the tomatoes into quarters.

Chop the parsley, dice the ham and cut the eggs into small cubes.

Put all ingredients for the salad in a large bowl (broccoli, eggs, ham, grated cheese, tomatoes, cucumber, pepper, radish, and parsley).

Add mayonnaise, season with salt and pepper and mix gently.

Tips

Broccoli becomes dull when overcooked, be careful to do not to overcook.

Add as much mayonnaise as you desire.

Keep refrigerated for up to 3 days.