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Broad Bean and Asparagus Salad With Poached Egg

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“Saving this one as very shortly we should have some broad beans to pick and it looks like a deliciously healthy brunch.”
READY IN:
20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Bring a big pot of salted water to the boil and added the vegetables and cook for 3 minutes and then drain and then refresh under cold water and then drain again.
  2. Toss through the mint leaves.
  3. Dry roast the walnuts in a small frying pan for a few minutes to brown slightly and then toss through the salad.
  4. Combine the 4 dressing ingredients and then toss through the salad vegetables.
  5. Poach your eggs and serve individually on top of a serve of the salad.

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