Broad Bean And Asparagus Salad With Poached Egg

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 12 asparagus (spears trimmed)
• 1 cup broad bean
• 1 cup peas
• 200 g beans (stringless trimmed)
• 1 cup sugar snap pea (trimmed)
• 2 tablespoons fresh mint leaves (chopped)
• 100 g walnuts (roughly chopped)
• 4 tablespoons extra virgin olive oil
• 2 tablespoons vinegar
• 1/4 teaspoon sugar (pinch)
• 1/4 teaspoon salt (pinch)
• 4 eggs (free-range best)

Recipe

• 1 bring a big pot of salted water to the boil and added the vegetables and cook for 3 minutes and then drain and then refresh under cold water and then drain again.
• 2 toss through the mint leaves.
• 3 dry roast the walnuts in a small frying pan for a few minutes to brown slightly and then toss through the salad.
• 4 combine the 4 dressing ingredients and then toss through the salad vegetables.
• 5 poach your eggs and serve individually on top of a serve of the salad.