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Preparation time: 25 minutes
Cooking time: 12 minutes
Serves: 8 (as a platter)
No nutritional information available.
Ingredients
- 6 eggs
- 50g (about 7 thin slices) pancetta
- 50ml rapeseed oil
- 3 tbsp cider vinegar
- 1⁄2 tbsp Dijon mustard
- 1 tbsp finely chopped parsley
- 1 small garlic clove, finely grated
- 500g cooked turkey or chicken, sliced
- 3 heads of mixed chicory, leaves separated
- 2 medium avocados, peeled, stoned and sliced
- 4 medium tomatoes, quartered
- 2 tbsp mixed seeds, for sprinkling
Method
1. Cook the eggs in a large pan of boiling water for 8 minutes. Drain, transfer to a bowl of cold water and leave to cool. To cook in an air fryer, place the eggs in a single layer in the air fryer basket and cook at 180°C for 12 minutes, then transfer to a bowl of cold water and leave to cool.
2. Heat the grill to high. Put the pancetta on a baking sheet lined with foil and grill for 3 - 4 minutes, or until crisp. Pat with kitchen paper to remove any excess oil and leave to cool. If using an air fryer, increase the temperature to 200°C and cook the pancetta in a single layer for 2 - 3 minutes, until crisp.
3. Whisk the oil, vinegar, mustard, parsley and garlic together. Peel and halve the eggs.
4. Arrange the turkey or chicken, chicory, avocados, tomatoes, pancetta and eggs on a large platter. Drizzle with the dressing, season and serve with the mixed seeds on the side for sprinkling over.
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