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Broad Bean and Asparagus Salad With Poached Egg

Here's how you make Broad Bean and Asparagus Salad With Poached Egg
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  • Servings: 4
  • Prep: 10m
  • Cook: 10m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 12 asparagus spears (trimmed)
  • 1 cup broad beans
  • 1 cup peas
  • 200 grams green beans (stringless trimmed)
  • 1 cup sugar snap peas (trimmed)
  • 2 tablespoons chopped fresh mint leaves
  • 100 grams walnuts (roughly chopped)
  • DRESSING
  • 4 tablespoons olive oil (extra virgin olive oil)
  • 2 tablespoons sherry wine vinegar
  • 1/4 teaspoon granulated sugar (pinch)
  • 1/4 teaspoon salt (pinch)
  • 4 large eggs (free-range best)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Bring a big pot of salted water to the boil and added the vegetables - asparagus to sugar snap peas and cook for 3 minutes and then drain and then refresh under cold water and then drain again.

  • Step 2: Toss through the mint leaves.

  • Step 3: Dry roast the walnuts in a small frying pan for a few minutes to brown slightly and then toss through the salad.

  • Step 4: Combine the 4 dressing ingredients, I would suggest putting them into a jar and screw the lid on and shake well to combine and then drizzle over and toss through the salad vegetables.

  • Step 5: Poach your eggs and serve individually on top of a serve of the salad.

We hope you enjoy this recipe!

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