Tomato, Asparagus & Dukkah Salad

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (448.4 g)
  • Calories 413.2
  • Total Fat - 26.8 g
  • Saturated Fat - 8.1 g
  • Cholesterol - 904 mg
  • Sodium - 353.1 mg
  • Total Carbohydrate - 9.2 g
  • Dietary Fiber - 2.9 g
  • Sugars - 5.4 g
  • Protein - 33.1 g
  • Calcium - 165 mg
  • Iron - 6 mg
  • Vitamin C - 20.9 mg
  • Thiamin - 0.2 mg

Step 1

Place asparagus in a large saucepan of boiling water and cook for 2 minutes and then remove, refresh under cold water and shave with a peeler (just shave the bottom part [woody part] of the asparagus stem).

Step 2

Place eggs in the boiling water and cook for 6 minutes and then place in iced water, then peel and cut into halves or quarters.

Step 3

Divide the asparagus, tomato, egg and watercress between plates and top with the dukkah, oil, salt and pepper to serve.

Tips & Variations


No special items needed.

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