Spring salad with grilled pepper, radish, olive, and eggs

Ingredients

• 100 g Rucola, fresh, washed
• 4 pcs Red bell pepper, deseeded and cut in halves
• 2 pcs Eggs, hard boiled
• 30 g Olives, pitted, halved
• 4 pcs Radishes, trimmed
• 1 pcs Lemon juice
• 4 tbsp Olive oil
• 1/2 tsp Fresh ground salt
• 1/4 tsp Black pepper, ground

Method

1. Prepare the peppers; deseed peppers and cut into halves or quarters.
2. Oil lightly, then place skin-side up on a baking sheet and grill on high, until the skin blackens and blisters.
3. Place the hot peppers in a heat-proof bag and seal tightly. Leave to cool.
4. Peel the charred skin off and place the peppers in a bowl.
5. Meanwhile prepare the hard-boiled eggs; place the eggs in pot; simmer eggs for 6 minutes over medium-high heat and after, remove from the heat; let the eggs stand in hot water for 10 minutes more. Peel the eggs and place in bowl with peppers.
6. Add rucola and halved olives; trim the radish and cut in slices; add to the bowl as well.
7. Combine olive oil, salt, pepper, and lemon juice in a small bowl; whisk until combined and pour over prepared salad.
8. Gently toss to combine all before serving.