Salad of Dutch Carrots, Hummus and Soft-Boiled Eggs
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5 from 5 votes

Salad of Dutch Carrots, Hummus and Soft-Boiled Eggs

Enjoy the Creaminess of This Dutch Carrot Salad Without the Use of Any Dairy. The Combination of The Hummus and The Oozing Soft-Boiled Eggs Provide for A Velvety Alternative. Add in The Crunch of The Pistachios and You Have A Delectable Side Salad.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Salad
Cuisine: International
Keyword: Cooked Salad, Easy, Light Sides, No Fruit, Spring Salad, Under 20 Minutes
Dietary: Dairy Free, Gluten Free, Vegan, Vegetarian
Food Group: Nuts, Vegetables
Servings: 4
Calories: 172kcal
Author: Amy Chung

Ingredients

  • 2 bunch Dutch carrots
  • 2 eggs, large, free range
  • 200 g hummus
  • 40 g pistachio kernels
  • 1 tsp olive oil
  • salt, to taste
  • pepper, to taste

Instructions

Salad

  • Cut off the stalk of the Dutch carrots, leaving 2cm on the top for presentation. Cut of the long stringy root at the bottom. Peel the carrots.
  • Bring water to a boil in a medium sized pot. Add the Dutch carrots. Larger ones will take about 10 minutes whilst the smaller ones will take 8 minutes. Less for the really tiny ones. When cooked, drain the Dutch carrots and run under cold water to stop the cooking process.
  • On a grill pan with no oil, char the Dutch carrots on medium to high heat.
  • In a small saucepan, bring water to the boil. Slowly immerse room temperature eggs with a slotted spoon or ladle into the saucepan. Boil for exactly 5 ½ minutes. Remove from the boiling water and run under cold water to stop the cooking process. Peel the eggs and set aside.
  • Roughly chop pistachio kernels.

Assembly

  • On a flat plate, smear all the hummus to cover the whole surface.
  • Sprinkle ½ the chopped pistachio kernels on the outer rim of the hummus. Don’t put any in the middle.
  • Place charred carrots haphazardly on the plate to create a “messy’ look.
  • Sprinkle ¼ of chopped pistachio kernels on top and season with salt and pepper.
  • Cut the eggs in half and place on top of the carrots. Season with pepper only.
  • Sprinkle the remaining pistachio kernels.
  • Add small droplets of olive oil around the outer part of the plate on the hummus.
  • Serve immediately.

Notes

  • If you’re not able to find Dutch Carrots, you can use normal carrots. Just cut them up in thinner slices.
  • You can buy flavoured hummus if that is your preference e.g. garlic, lemon or paprika.
  • Add more eggs if you like and cook them longer if you’re not a fan of soft-boiled eggs. You can certainly poach them too if you prefer.

Nutrition

Calories: 172kcal | Carbohydrates: 10g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 240mg | Potassium: 247mg | Fiber: 4g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg
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