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–+ servings

Spring Snap Peas & Radishes with a Fried Egg

5 | 2 reviews
This salad recipe is simple, fresh and perfect for spring. Add an egg and some toast and you have my ideal spring salad.
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 20 minutes
Servings: 1 serving

Ingredients

  • 4 small radishes
  • 1/2 cup snap peas
  • 1 small handful of dill
  • 1 small handful of parsley
  • 1 tablespoon capers
  • 2 cloves garlic, minced
  • 1 lemon for zest and juice
  • 1/2 tablespoon red wine vinegar, optional
  • 1 tablespoon olive oil , plus more as needed
  • 1 slice bread of choice, toasted
  • 1 large egg
  • 1 tablespoon dukkah
  • Additional salt and pepper to taste

Instructions 

  1. Thinly slice the radishes. Slice the snap peas vertically. Remove the stems from the dill and parsley and roughly chop them. Roughly chop the capers.
  2. Combine all of these ingredients in a bowl and add the minced garlic and the zest from one whole lemon. Toss to combine.
  3. Top with the juice from the lemon and a generous glug of olive oil. Season with salt and pepper and toss again. Add the red wine vinegar if needed. Toss and set this aside.
  4. Set a pan on medium-high heat. Add some olive oil and let it come to temperature. Crack in the egg and fry to your liking. Season with salt and pepper.
  5. Place the fried egg on top of your salad. Top with dukkah and eat with toast!