Wild rocket, Summer squash and asparagus with fried egg and hot pickled peppers
Try this tasty salad, perfect for after a yoga session, with this quick and easy recipe!
Try this tasty salad, perfect for after a yoga session, with this quick and easy recipe!
Recipe and image taken from Hello! Magazine
Serves: 4
Preparation time: 15 mins
Cooking time: 25 mins
Preparation time: 15 mins
Cooking time: 25 mins
Ingredients:
- 16 asparagus spears
- 16 asparagus spears
- 1 medium summer squash
- 7 tbsp extra virgin olive oil
- Fine sea salt and freshly ground black pepper
- 2 cloves garlic, gently smashed and peeled
- 4 medium eggs
- 22.5g/8oz baby, or wild, rocket
- 1 tbsp balsamic vinegar
- 1 tbsp chopped hot pickled jalapeno peppers, plus extra to taste
1. Trim the asparagus, removing the woody ends, and cut in half crossways then either halve or quarter the spears lengthways, depending on thickness. Halve the squash lengthways then cut into 3mm/ 1/2in pieces on the diagonal.
2. In a non-stick frying pan, heat 2 tbsp of oil over a medium-high heat. Add the asparagus and season with salt and freshly ground black pepper. Reduce the heat to medium and cook for about eight minutes, stirring occasionally, until tender. Transfer to a large plate.
3. Add the squash to the pan and season with salt and freshly ground black pepper. Cook for about 5 minutes, stirring occasionally, until tender. Transfer to the plate with the asparagus.
- 1 tbsp balsamic vinegar
- 1 tbsp chopped hot pickled jalapeno peppers, plus extra to taste
1. Trim the asparagus, removing the woody ends, and cut in half crossways then either halve or quarter the spears lengthways, depending on thickness. Halve the squash lengthways then cut into 3mm/ 1/2in pieces on the diagonal.
2. In a non-stick frying pan, heat 2 tbsp of oil over a medium-high heat. Add the asparagus and season with salt and freshly ground black pepper. Reduce the heat to medium and cook for about eight minutes, stirring occasionally, until tender. Transfer to a large plate.
3. Add the squash to the pan and season with salt and freshly ground black pepper. Cook for about 5 minutes, stirring occasionally, until tender. Transfer to the plate with the asparagus.
4. Add 2 tbsp of oil to the pan, with the garlic. Reduce the heat to low and cook for 5-7 minutes until tender, stirring frequently and occasionally tilting the pan to sybmerge the garlic in the oil (but do not brown it). Remove and discard the garlic.
5. Increase the heat to medium-high. Crack the eggs into the pan, season with salt and freshly ground black pepper, and cook for 2 minutes. Remove the pan from the heat and leave to stand while you prepare the salad.
6. In a large bowl, add the rocket, remaining 3 tbsp of oil, balsamic vinegar, a pinch of sea salt and a generous pinch of freshly ground black pepper. Toss to combine thoroughly then taste and adjust the seasoning if necessary.
Enjoy!
