Broad Bean and Asparagus Salad With Poached Egg
photo by threeovens
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 12 asparagus (spears trimmed)
- 1 cup broad bean
- 1 cup peas
- 200 g beans (stringless trimmed)
- 1 cup sugar snap pea (trimmed)
- 2 tablespoons fresh mint leaves (chopped)
- 100 g walnuts (roughly chopped)
-
Dressing
- 4 tablespoons extra virgin olive oil
- 2 tablespoons sherry wine vinegar
- 1⁄4 teaspoon sugar (pinch)
- 1⁄4 teaspoon salt (pinch)
- 4 eggs (free-range best)
directions
- 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.
- Toss through the mint leaves.
- Dry roast the walnuts in a small frying pan for a few minutes to brown slightly and then toss through the salad.
- Combine the 4 dressing ingredients and then toss through the salad vegetables.
- Poach your eggs and serve individually on top of a serve of the salad.
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RECIPE SUBMITTED BY
I'mPat
Australia
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