Chargrilled vegetable & asparagus salad with jammy eggs

Chargrilled vegetable & asparagus salad with jammy eggs

The perfect supper when you need something easy, veggie – and fast.

5 out of 5 stars(1) Rate this recipe
VegetarianHealthySource of fibre2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

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Ingredients

  • 2 No.1 Longstock Gold eggs
  • 230g pack asparagus, trimmed and halved
  • 185g tub chargrilled vegetables, drained and juices reserved
  • 300g pouch rice, quinoa & vegetable stir fry
  • 1 tsp Dijon mustard
  • 1 tbsp extra virgin olive oil
  • 20g pack dill, leaves roughly chopped

Method

  1. Boil a medium pan of water, then lower in the eggs and boil for 3 minutes.

  2. Using a sieve, metal colander or steamer with a lid, steam the asparagus over the eggs for 3 more minutes, until just tender. Cool the asparagus briefly under cold water and drain. Leave the eggs in the cold water until later.

  3. Cut the chargrilled vegetables into smaller pieces. Put into a frying pan, add the pouch contents and 2 tbsp water. Cook for about 3-4 minutes or until hot throughout. Whisk the mustard and oil into the reserved juices, then stir into the grains and remove from the heat.

  4. Stir in the asparagus and dill, then season well. Peel the eggs, then cut into quarters, top the salad with the eggs and season once more. Enjoy while still warm.

Cook’s tip

Steaming the asparagus over the eggs is a nifty way to save time, washing up, and helps to retain the vitamins.

Fine green beans would make a great substitute for the asparagus, if you prefer. Give them 4-5 minutes to steam.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,819kJ/ 436kcals

Fat

22g

Saturated Fat

3.6g

Carbohydrates

35g

Sugars

7.1g

Fibre

11g

Protein

20g

Salt

1.7g

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Overall rating (5/5)

5 out of 5 stars1 rating