Spring Salad With Scotch Eggs - cooking recipe

Ingredients

400 g carrots, peeled, halved and cut diagonally
1 None red pepper, halved, deseeded and diced
6 None spring onions, roughly chopped
300 g lettuce leaves, washed and spun dry
2 tbsp sunflower oil
1/2 bunch chives, finely chopped
100 ml apple cider vinegar
3 tbsp honey
50 ml vegetable stock
3 tbsp canola oil
4 None eggs
1/2 bunch chervil or Italian parsley, finely chopped
150 g sausage meat
4 tbsp breadcrumbs

Preparation

For the dressing: Whisk vinegar, honey and stock together, then add sunflower oil in a thin stream while continuing to whisk. Stir in the diced peppers and chives, then season.
Heat oil in a large frying pan and saute the carrots for 1 min. Add the spring onions and saute until soft. Season and remove from heat. Bring water to a boil and cook the eggs for 4 mins. Drain and peel them. Combine sausage meat, parsley and 2 tbsp of breadcrumbs, and shape into four patties. Gently mould a patty around each egg to encase it, then roll in remaining bread crumbs. Heat canola oil in a small saucepan, and fry eggs for 2 mins or until golden. Drain on paper towels.
Slice eggs in half. Arrange lettuce and vegetables in 4 dishes and top with Scotch eggs.