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Rachel De Thample's Egyptian Salad

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Rachel De Thample's Egyptian Salad

Ingredients

  • 4 tbsp pine nuts
  • 4 tbsp sesame seeds
  • 1.5 tsp cumin seed
  • 3 glugs of olive oil
  • 4 slices of sourdough or rye, torn into 2cm hunks
  • 500 g (17.6oz) slender carrots, larger ones halved lengthwise
  • 3 garlic cloves, peeled and chopped
  • 1 red chilli, finely chopped (use less for a milder dish)
  • 1 pinch sea salt and freshly ground pepper
  • 1 handful fresh mint leaves, chopped
  • 1 large or 2 smaller leeks, cut into wispy 4cm-long slivers
  • 4 handfuls watercress
  • 1 lemon
  • 1 tbsp white wine vinegar
  • 4 eggs
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Published 2014-09-09 14:10:20 (2 years ago).

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