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
1 red onion, finely sliced lengthways
400g can cannellini beans, rinse and drained
1 1/2 tbsp extra virgin olive oil
3 tsp white balsamic vinegar (or white wine vinegar)
1 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.
Tip: 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
Recipe contributed from the Australian Egg Corporation