Beetroot Stained Eggs and Parma Ham Salad

Serves: 4

PREP: 10 minutes + 1 hr chilling time

COOK: 10 minutes

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For the salad

4 eggs

6 cooked beetroot

1 tsp olive oil

1 thick slice of bread, crusts cut off and ripped into small chunks

4 slices Parma ham, torn

1 bag Fresh & Naked Little Leaf salad

For the dressing

2tbsp olive oil

2tsp red wine vinegar

small bunch chopped parsley

Put the eggs in a pan of water, bring to the boil and cook for 6 minutes. Drain and run under cold water to cool, then remove the shell.
Slice the beetroot and put a layer into a bowl small enough to hold the eggs snugly. Put the eggs on top then tuck more beetroot all around the eggs and add another layer over the top. Cover with cling film and chill for at least an hour, but preferably overnight.
When the eggs are done, heat the oil in a frying pan and add the bread, toss a few times to coat in oil and season. Cook for 3-4 minutes until crisp and crunchy.
Make the dressing by combining the oil, vinegar and parsley and seasoning.
Set the eggs aside and toss the beetroot (reserved from staining the eggs), leaves, croutons in a bowl with the dressing then tip onto a serving plate. Halve the eggs and lay them on top with the torn ham.