Chargrilled vegetable asparagus salad

Name: Chargrilled vegetable asparagus salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2 large Clarence Court Burford Browns® Free Range Eggs, at room temperature; 230 g asparagus, trimmed and halved; 185 g tub chargrilled vegetables, drained and juices reserved; 300 g rice, quinoa & vegetable stir fry; 1 tsp essential Dijon Mustard; 1 tbsp 100% Italian extra virgin olive oil; 20 g dill, roughly chopped

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Vegetarian

Serves2
CourseSide
Prepare5 mins
Cook10 mins
Total time15 mins

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2 large Clarence Court Burford Browns® Free Range Eggs, at room temperature
230g asparagus, trimmed and halved
185g tub chargrilled vegetables, drained and juices reserved
300g rice, quinoa & vegetable stir fry
1 tsp essential Dijon Mustard
1 tbsp 100% Italian extra virgin olive oil
20g dill, roughly chopped

Boil a medium pan of water, lower in the eggs and boil for 3 minutes. Using a sieve, 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.
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 well heated throughout. Whisk the mustard and oil into the reserved juices, then stir into the grains and remove from the heat.
Stir in the asparagus and dill, then season well. Peel the eggs then cut into quarters and season once more. Top the salad with the eggs and enjoy while still warm.

Typical values per serving when made using specific products in recipe