Instruction to make the salad

• Wash the celery stems and leaves and separate the leaves
• Finely slice the stems (in the diagonal) and dry spin the leaves and reserve
• Wash and de-seed the green bell peppers and slice in fine (4mm wide) strips
• Finely slice the onion
• Combine sliced celery stems, green pepper strips and onion slices in a bowl. Add the sugar and 1/2 tsp salt. Mix and let stand for half hour.
• Slice off the top and bottom of each of the lemons and then with a sharp knife take the peel and the white pith off the lemons. Over a bowl, take off the individual segments of the lemons in between the membranes, similar to preparing an orange to eat
• Wash the Vietnamese mint or coriander leaves and the parsley leaves and spin dry
• De-seed the Asian red chilli and slice in fine rings
• Prepare the olive oil
• After the vegetables have been marinated for half hour, add the lemon pieces, all the leaves, the capers, sliced chilli, olive oil and black pepper. Mix gently
• Then prepare the soft boiled eggs just before serving: pierce with the big needle a small hole on each end of the eggs. Bring water to the boil and when boiling lower the eggs in the boiling water. Keep boiling for exactly 6 minutes
• After that immediately take the eggs out and cool in plenty of (running) water, to arrest the denaturation process of the yolk. This way the egg white is solid but the yolk remains a viscous liquid
• Serve with the optional feta dotted on top and place on each plate an egg broken in half. Finish off with more olive oil or pepper.