Tomato, Asparagus & Dukkah Salad
Recipe: #31349
January 27, 2019
Categories: Eggs, Tomato, Asparagus, Gluten-Free, Kosher, Non-Dairy, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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