FoodCoop Recipes
Spring Salad
This salad brings together the best of seasonal veg, including tasty British asparagus
Cook
20 minutes
Serves
2
Ingredients
100g pack Co-op British asparagus tips
30g hazelnuts, chopped
1 tbsp Co-op olive oil, plus extra for greasing
100g Co-op Jersey Royals, halved if large
2 Co-op British eggs
30g Co-op clear honey
2 tbsp Co-op balsamic vinegar
2 tomatoes
1 Co-op British little gem lettuce, leaves separated
50g Co-op Irresistible Stilton
Freshly ground black pepper
Method
Preheat the oven to 200°C/fan 180°C/Gas 6
Put the asparagus and hazelnuts on a roasting tray and drizzle over the olive oil
Roast for 10 mins then set aside to cool
Meanwhile, put the potatoes in a large pan, pour in enough boiling water to just cover them and simmer
Crack the eggs into 2 lightly greased mugs and place in the bottom of the pan
After 10 mins, remove the cups and set aside
Check that the potatoes are tender, then drain
Meanwhile, combine the honey and vinegar to make a dressing
Cut each tomato into 8 pieces and toss with the potatoes in the dressing
To serve, arrange the little gem leaves in 2 bowls, then add the asparagus, hazelnuts, potatoes and tomatoes
Crumble over the Stilton, top each bowl with a poached egg and sprinkle with black pepper
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
1854kJ / 446kcal (22%) | 29.7g | 8.9g | 16g | 0.75g |
High · 42% | High · 45% | Low · 42% | Low · 42% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 23g.
