1 large bunch rocket, trimmed
400g can artichoke hearts, drained and quartered
1/3 cup pitted Kalamata olives
100g chargrilled capsicum, cut into thin strips (from a jar or the deli)
200g grape tomatoes, halved
½ red onion, finely sliced lengthways
400g can cannellini beans, rinse and drained
1 ½ tbsp extra virgin olive oil
3 tsp white balsamic vinegar (or white wine vinegar)
½ tsp Dijon mustard
2 tbsp shredded basil
1 Place the eggs into a saucepan and cover with water. Cover and bring to the boil, and when it begins uncover and start timing for 10 minutes. Drain and cool under cold water, then peel.
2 Arrange the rocket, artichokes, olives, capsicum, tomatoes, onion and beans into shallow bowls or onto plates. Cut the eggs into quarters and arrange on top.
3 Whisk the oil, vinegar and mustard together with a fork. Drizzle over the salads, then sprinkle the basil over. Season with freshly ground black pepper.
To make this a more child friendly meal, replace the rocket with torn Cos lettuce leaves, omit the olives and onions. Add 200g chopped shaved ham, and add chopped cucumber and/or carrot
The Carousel thanks Australian Eggs for this recipe