Best made just before serving

asparagus salad with poached egg & dukkah

This makes a great light lunch or entree. Dukkah is a delicious Mediterranean spice mix that is traditionally served with a dish of olive oil and bread for dipping. It is easy to make and also available from spice stores and specialist food stores.

16 cherry tomatoes, halved 24 spears asparagus, trimmed extra virgin olive oil 2 tsp aged balsamic vinegar

1 tbsp white wine vinegar 4 eggs

50 g baby salad leaves

2 green (spring) onions, sliced on the diagonal

Dukkah (page 166), to serve

Place tomatoes, cut side up on an oven tray with asparagus, brush lightly with olive oil and season to taste. Roast at 200°C for 5 minutes or until asparagus is tender and browned. Remove from oven and drizzle tomatoes and asparagus with balsamic vinegar.

Bring a deep frying pan of salted water to the boil, add the white wine vinegar, then reduce to a gentle simmer. Carefully break 1 egg into a small bowl. Use a wooden spoon to swirl the water in pan to create a whirlpool. Tip egg into centre of whirlpool and cook about 4 minutes or until set on the outside. Using a slotted spoon remove from water and place in a dish of cold water until ready to use. Repeat with remaing eggs.

Divide salad leaves among plates, top with green onions, tomatoes and asparagus and their dressing and poached egg. Serve sprinkled with Dukkah.

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