Recipe: Kale, broccolini, asparagus and egg salad
How to Make:
- For the relish, heat 1 tsp oil in a saucepan over medium heat. Cook garlic, chilli and cumin, stirring, for 1 minute. Add tomato and syrup. Simmer for 5-10 minutes or until thickened. Season. Set aside to cool.
- Place eggs in a saucepan. Cover with cold water. Bring to boil. Reduce heat to low. Simmer for 4 minutes for soft boiled eggs. Drain and refresh under cold running water. Carefully peel eggs and cut in half.
- Cook broccolini and asparagus in a steamer basket set over a saucepan of boiling water for 4-5 minutes or until tender crisp. Refresh under cold running water. Drain.
- Place broccolini, asparagus and kale in a bowl. Drizzle with vinegar and remaining oil. Toss to combine. Divide salad and eggs among plates. Top with tomato relish.
Time for preparing:
15 min.
Servings:
4
Ingredients:
- 3 teaspoons extra virgin olive oil
- 1 garlic clove, crushed
- 1 long fresh red chilli, deseeded, finely chopped
- 1 1/2 teaspoons ground cumin
- 400g can crushed tomatoes
- 1 teaspoon maple syrup
- 8 eggs
- 2 bunches broccolini, trimmed, cut into 4cm lengths
- 1 bunch asparagus, trimmed, cut into 4cm lengths
- 100g baby kale leaves
- 2 teaspoons balsamic vinegar
Similar Recipes
Kale, broccolini, asparagus and egg salad
Asparagus with dill yoghurt dressing and egg
Salmon, asparagus & roasted cherry tomato salad
Broccolini and soba noodle salad with wasabi dressing and ginger salt
Broccolini summer salad with mango salsa
Charred leek salad with honey mustard dressing
Cauliflower, broccolini and almond salad
Cauliflower, broccolini and almond salad