Egg Salad with Zucchini & Wild Rocket

Serves 4



  • 30ml olive oil
  • 350g zucchini/baby marrow, sliced
  • 30g wild rocket
  • 6-8 eggs (boiled to your preference)
  • 2 spring onions, sliced


Salad dressing:

  • 100ml olive oil
  • 1 lemon, juiced
  • 1 teaspoon crushed garlic
  • ½ teaspoon dried chilli flakes
  • Salt and pepper to taste



  1. Slice the zucchinis in quarters lengthways. To char the zucchini, use a large skillet, sauté in olive oil over medium to high heat, season with salt and pepper and set aside.
  2. In a flat salad dish or platter, layer the wild rocket leaves, zucchinis, halved boiled eggs, and sliced spring onion.

For the dressing:

  1. In a glass jar add olive oil, juice of 1 lemon, garlic, dried chilli flakes, salt and pepper to taste.
  2. Shake and dress the fresh salad just before serving.