Egg and Croutons Salad with Tahini Sauce

Egg and Croutons Salad with Tahini Sauce is a Crisp and Crunchy Salad with egg, potatoes, tomatoes, and croutons mixed with a dash of olive oil, mayonnaise and tahini sauce seasoned with oregano and pepper.

These Croutons were made from the leftover bread crusts used in making the Ribbon Sandwich with Coconut Coriander Chutney and Carrot - Mayonnaise Paste. It is very simple to make croutons, just cut the bread edges into small cubes and toast them in an oven, toast them at 180 degrees centigrade and your crisp croutons are ready. Use them in soups, salads or just as a crispy plain snack. These croutons are just amazing.

Ingredients

3 Potatoes, Boiled
3 Eggs, Boiled
1 Medium Sized Tomato
A Handful of Croutons
2 Tbsps Tahini Sauce
1 Tbsp Mayonnaise
1/2 Tsp Oregano for Seasoning
1/2 Tsp Pepper for Seasoning
Salt as per Taste
1 Tbsp Olive Oil

Servings / Time

5 Persons / 30 Minutes

Preparation

1. Boil potatoes on a medium flame, until soft. Once boiled allow the potatoes to cool, then peel off the skin from the potatoes and cut the potatoes into small cubes. Add the cubed potatoes to a medium-sized bowl.

Simultaneously boil 3 eggs for about 7 to 10 minutes. Once boiled allow to cool. Peel off the egg shells and cut the eggs into small cubes. Add the egg cubes to the bowl of cubed potatoes. Also, chop tomatoes into fine cubes and add it to the same bowl along with a handful of bread croutons.

2. Add oregano, pepper, olive oil and salt to the bowl of potatoes, eggs, tomatoes and bread croutons and mix well.

3. Finally, add 2 tablespoons of Tahini Sauce and 1 tablespoon of mayonnaise and mix thoroughly well.

4. Serve in a bowl. The croutons are crisp and crunchy. Enjoy the salad.

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