Spring Salad
Serves: 2
  • 250g asparagus tips
  • 2 tbsp olive oil
  • 2 eggs
  • 2 large handfuls of rocket leaves
  • 1 avocado
  • 15g pumpkin seeds
  • 50g goat's cheese, crumbled
  • 1 tbsp fresh lemon juice
  • 6 slices parma ham
  1. Place the eggs in a pan of cold water. Bring to the boil and simmer for 7 minutes.
  2. Meanwhile, toss the asparagus in 1 tbsp of the olive oil. Pan fry, for about 5 minutes until tender and charred.
  3. Place the rocket between two serving plates. Cut the avocado in half, remove the stone and cut into cubes, removing the skin. Scatter over the rocket.
  4. Now arrange the pumpkin seeds and crumbled goat's cheese on the rocket.
  5. Once the eggs are cooked, run under cold water until cool. Peel them and cut into quarters. Arrange the egg quarters and pan fried asparagus over the salad. Top with the parma ham.
  6. Mix the last tbsp of olive oil together with the lemon juice and season. Pour evenly over each salad before serving.
Recipe by The Foodie's Way at https://thefoodiesway.co.uk/spring-salad/