Sourdough crispbreads with beetroot-pickled eggs and dill and caper yoghurt
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Ingredients
Dairy
Fruit & Vegetables
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
Salad & Fresh Herbs
- 1 tsp dill, chopped
- cress, or micro broccoli shoots
- fronds of fresh dill