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Method

Boil the eggs for 6 mins, then quickly cool under cold running water and peel off the shells. Tip the red pepper into a bowl with the chives,  and balsamic vinegar. Mix well.

Put the salad onto a serving dish, then pile the spinach, cress and rocket on top. Drizzle with the oil, then halve the eggs and sit them on top of the salad.

Recipe from Good Food magazine


Ingredients

2 eggs

2 vine tomatoes

1 tbsp chopped chives

1 jar antipasto red capsicum/pepper, finely chopped

1 tbsp balsamic vinegar

handful rocket leaves

handful baby spinach leaves

1 punnet cress

1 tbsp extra virgin olive oil

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Low FODMAP Recipe

Red pepper salad with a soft egg

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