| | Char-grilled vegetable salad with poached eggs
Char-grilled vegetable salad with poached eggs
Char-grilled vegetable salad with poached eggs 4.3-5 9
  • Calories: 2323 kj
  • Fat: 43g
  • Carbohydrates: 12g

How to Make:

  1. Preheat oven to 170C. Line a large oven tray with baking paper and place a wire rack over paper.
  2. Place tomatoes, cut-side up, on rack. Drizzle with 1 tablespoon oil. Sprinkle with sugar and season to taste with salt and pepper. Cook for 1 1/4-1 1/2 hours or until tomatoes start to shrivel slightly around the edges and are about half the size they were. Set aside to cool completely.
  3. Whisk remaining oil and vinegar together then season to taste. Whisk mayonnaise, garlic and 1 tablespoon hot water together. Season well. Add vinegar mixture to rocket and toss to combine.
  4. Layer dressed rocket, eggplant, artichoke, bocconcini and olives on 4 plates. Top each with a poached egg. Drizzle with garlic mayonnaise. Scatter with parmesan. Season to taste then serve immediately.
Time for preparing:
105 min.
Servings:
4

Ingredients:

  • 1kg egg tomatoes, halved lengthways
  • 2 1/2 tablespoons extra virgin olive oil
  • 1/2 teaspoon caster sugar
  • 1 tablespoon balsamic vinegar
  • 1/3 cup whole-egg mayonnaise
  • 1 garlic clove, crushed
  • 100g baby rocket leaves
  • 200g char-grilled eggplant, cut into thick strips
  • 200g drained marinated artichoke hearts, cut into thin wedges
  • 120g bocconcini, torn
  • 1/2 cup (80g) kalamata olives
  • 4 poached eggs (follow basic poached eggs recipe to end of step 4)
  • 60g shaved parmesan
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