Broad Bean and Asparagus Salad With Poached Egg

Total Time
20mins
Prep
10 mins
Cook
10 mins

Saving this one as very shortly we should have some broad beans to pick and it looks like a deliciously healthy brunch.

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Ingredients

Nutrition

Directions

  1. Bring a big pot of salted water to the boil and added the vegetables and cook for 3 minutes and then drain and then refresh under cold water and then drain again.
  2. Toss through the mint leaves.
  3. Dry roast the walnuts in a small frying pan for a few minutes to brown slightly and then toss through the salad.
  4. Combine the 4 dressing ingredients and then toss through the salad vegetables.
  5. Poach your eggs and serve individually on top of a serve of the salad.
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