Egg and Cucumber Salad | RNZ Recipes

Ingredients

• 4 fresh coriander (cilantro) roots, rinsed
• 1 large garlic clove, crushed0
• 1 birdseye chilli, finely chopped
• 1 teaspoon soft brown sugar
• 1 teaspoon sea salt
• 2 tablespoons lime juice
• 125 ml (4 fl oz/½ cup) olive oil
• 4 Lebanese (short) cucumbers
• ½ red onion, finely diced
• 30 g (1 oz/1 cup) picked chervil leaves
• 30 g (1 oz/1 cup) picked coriander (cilantro) leaves
• 10 g (¼ oz/½ cup) picked mint leaves
• 10 chives, snipped
• 4 hard-boiled eggs, peeled
• 30 g (1 oz) pine nuts, toasted