Soft boiled eggs with beetroot carrot and parsley salad
Ingredients
- 1/3 cup raisins
- 1 cup cold Earl Grey tea
- 2 carrots, peeled and thickly grated
- 1 large beetroot, peeled and thickly grated
- 1/3 cup roasted almonds, roughly chopped
- 1/4 cup roughly chopped flat-leaf parsley leaves
- 1/3 cup extra virgin olive oil, plus extra
- 1 1/2 tbsp red wine vinegar
- sea salt and freshly ground pepper
- 1/2 radicchio, leaves pulled apart and washed
- 6 soft-boiled eggs, peeled
- a small handful of parmesan shavings
- freshly ground pepper
Instructions
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