| | Kale, broccolini, asparagus and egg salad
Kale, broccolini, asparagus and egg salad
09 January 2020
Kale, broccolini, asparagus and egg salad 4.3-5 9
  • Calories: 977 kj
  • Fat: 13g
  • Carbohydrates: 10g

How to Make:

  1. 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.
  2. 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.
  3. 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.
  4. 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
Comment
 [group=5]
Registration