4 carrots, peeled, sliced as angle
4 kipfler potatoes, peeled, cut 2cm cubes
100ml olive oil
1 lemon juice
2 tsp ground caraway seeds
1 green chilli, finely chopped
3 large eggs, hard boiled, peeled, cut into quarters
3 tblsp baby capers
5 radishes, cleaned and cut in half
1 handful black olives, dried
salt and pepper to taste
- Cook the carrot and potato in boiling water for 10–15 minutes or until tender.
- Drain and cool, combine the olive oil, lemon juice, caraway seeds, chilli, salt and pepper in a medium bowl.
- Add the potato and carrot then toss gently.
- Serve on a platter and top with the eggs, capers, radishes, olives and extra chilli.