Garden Egg Salad

• 5 garden eggs
• 1 tomato and ½ onion, sliced
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• Salt and pepper

A fresh salad of garden eggs, tomato and onion with lemon. Light on its own, or as a side dish.

Method

1. Boil the garden eggs for 5 to 8 minutes until just tender, or use them raw if young and fresh.
2. Slice and mix with the tomato and onion.
3. Dress with lemon juice, oil, salt and pepper.

Tips

• Serve with grilled fish or eggs to make it a meal.