Salad Recipes - Stuffed Eggs with Pasta and Green Vinaigrette

Ingredients

• 175 g/6 oz/1 1/2 cups ruote

• 45 ml/3 tbsp olive oil

• 15 ml/1 tbsp white wine vinegar

• Salt and freshly ground black pepper

• 15 ml/1 tbsp chopped parsley

• 1 small bunch of watercress, chopped

• 4 hard-boiled (hard-cooked) eggs

• 15 ml/1 tbsp mayonnaise

• 100 g/4 oz/1 cup peeled prawns (shrimp)

• A few drops of anchovy essence (extract)

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Method:

1. Cook the pasta according to the packet directions. Drain, rinse with cold water and drain again.

2. Mix with the oil, vinegar, a little salt and pepper, the parsley and watercress and toss well. Chill.

3. Halve the eggs and scoop out the yolks into a bowl. Mash with the mayonnaise.

4. Reserve 8 prawns for garnish, chop the remainder and add to the egg yolk mixture.

5. Season to taste with the anchovy essence and a little salt and pepper. Pile back into the egg whites.

6. Spoon the pasta mixture on to a serving dish. Arrange the eggs on top and garnish each with a reserved prawn.