Spring Salad With Scotch Eggs

• 400 g carrots, peeled, halved and cut diagonally
• 1 None red pepper, halved, deseeded and diced
• 6 None spring onions, roughly chopped
• 300 g lettuce leaves, washed and spun dry
• 2 tbsp sunflower oil
• 1/2 bunch chives, finely chopped
• 100 ml apple cider vinegar
• 3 tbsp honey
• 50 ml vegetable stock
• 3 tbsp canola oil
• 4 None eggs
• 1/2 bunch chervil or Italian parsley, finely chopped
• 150 g sausage meat
• 4 tbsp breadcrumbs

1. For the dressing: Whisk vinegar, honey and stock together, then add sunflower oil in a thin stream while continuing to whisk. Stir in the diced peppers and chives, then season.
2. Heat oil in a large frying pan and saute the carrots for 1 min. Add the spring onions and saute until soft. Season and remove from heat. Bring water to a boil and cook the eggs for 4 mins. Drain and peel them. Combine sausage meat, parsley and 2 tbsp of breadcrumbs, and shape into four patties. Gently mould a patty around each egg to encase it, then roll in remaining bread crumbs. Heat canola oil in a small saucepan, and fry eggs for 2 mins or until golden. Drain on paper towels.
3. Slice eggs in half. Arrange lettuce and vegetables in 4 dishes and top with Scotch eggs.

carrots, red pepper, spring onions, sunflower oil, chives, apple cider vinegar, honey, vegetable stock, canola oil, eggs, chervil, sausage meat, breadcrumbs

Taken from recipes-plus.com/api/v2.0/recipes/18383 (may not work)