This main-course salad is a good source of folate and fibre – a great vegetarian meal that’s ready in no time.
Ingredients
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 bunch sage, leaves picked
- 2 teaspoons balsamic vinegar
- Olive oil spray
- 4 bunches thin asparagus (about 500g), woody ends trimmed
- Splash of white wine vinegar
- 4 eggs
- 2 Turkish rolls, split, cut into wedges, toasted or chargrilled
- 100g rocket leaves
- 2 tablespoons shaved parmesan
Method
- Step 1Heat oil in a small pan over medium heat. Fry the sage for 1 minute or until crisp. Remove with a slotted spoon and set aside. Pour the oil into a bowl, stir in the balsamic vinegar, season and set aside.
- Step 2Heat a chargrill pan over high heat. Lightly spray asparagus with oil and lightly season. In batches, chargrill for 3 minutes, turning once, until charred and tender.
- Step 3Meanwhile, bring 3cm water to a simmer in a deep frypan, then add a splash of white wine vinegar. Break an egg into a cup, then slide the egg into the water. Repeat with remaining eggs, then poach for 4 minutes for a soft yolk, or to your liking. Remove with a slotted spoon.
- Step 4Divide the bread among plates and top with asparagus, rocket, poached eggs, parmesan and sage. Pour over dressing and serve immediately.
- Vegetarian
Nutrition
1230 kj
Energy
15g
Fat Total
4g
Saturated Fat
4g
Fibre
16g
Protein
220mg
Cholesterol
393.88mg
Sodium
3g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: delicious.
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