Pimiento and egg salad

This salad is a great tapa eaten with bread and should be made at least the night before you want to eat it. And it keeps well in the fridge for many days!

INGREDIENTS

3 roasted pimientos
2 teaspoons minced garlic
3 hardboiled eggs
2 teaspoons cumin seeds
3 tablespoons olive oil
Grape or sherry vinegar to taste
Salt to taste

DIRECTIONS

Slice the roasted pimientos lengthwise then across and put into small mixing bowl. Cut the hardboiled eggs into shards and add to the pimientos. Rub the cumin seeds between your palms into the bowl. Drizzle the olive oil and vinegar. Mix well and add salt to taste.

Cover and refrigerate until required.

– Posted using BlogPress from my iPad