Broad Bean and Asparagus Salad With Poached Egg
Created by ImPat on November 14, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Recipe #15929
Ingredients
- 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)
How to Make
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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.
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Step 2: Toss through the mint leaves.
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Step 3: Dry roast the walnuts in a small frying pan for a few minutes to brown slightly and then toss through the salad.
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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.
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Step 5: Poach your eggs and serve individually on top of a serve of the salad.
Nutritional Facts
- Serving Size: 1 (312.6 g)
- Calories 609.6
- Total Fat - 34 g
- Saturated Fat - 4.6 g
- Cholesterol - 208.3 mg
- Sodium - 353.8 mg
- Total Carbohydrate - 64.2 g
- Dietary Fiber - 6.5 g
- Sugars - 55.1 g
- Protein - 17.2 g
- Calcium - 98.6 mg
- Iron - 4.2 mg
- Vitamin C - 22.3 mg
- Thiamin - 0.2 mg