Sourdough crispbreads with beetroot-pickled eggs and dill and caper yoghurt
by Louise Robinson
Return to Recipe
Print
Ingredients
Dairy
6 eggs
80g of Greek yoghurt
Fruit & Vegetables
2 raw beetroots, peeled and diced
1 handful of radishes, finely sliced
Oils & Vinegars
370ml of white wine vinegar
Store Cupboard
60g of caster sugar
8 black peppercorns
20g of mayonnaise
2 tsp nonpareille capers, chopped
sea salt
6 Peter's Yard Original Sourdough Crispbreads
Spices & Dried Herbs
1 tsp fennel seeds
2 bay leaves
freshly ground black pepper
Salad & Fresh Herbs
1 tsp dill, chopped
cress, or micro broccoli shoots
fronds of fresh dill