Kale, Broccolini, Asparagus & egg Salad

Kale, Broccolini, Asparagus & egg Salad
Source: Taste Magazine - Jan / Feb 2015

Serves 4 - Prep 10 min - cooking 15 min
 3 teaspoons extra virgin olive oil
 1 garlic clove, crushed
 1 long fresh red chilli, deseeded, finely chopped
 1 1/2 teaspoons ground cumin
 400g can crushed tomatoes
 1 teaspoon maple syrup
 8 eggs
 2 bunches broccolini, trimmed, cut into 4cm lengths
 1 bunch asparagus, trimmed, cut into 4cm lengths
 100g baby kale leaves
 2 teaspoons balsamic vinegar

1. For the relish, heat 1 tsp oil in a saucepan over medium heat. Cook garlic, chilli and cumin, stirring, for 1 minute. Add tomato and syrup. Simmer for 5-10 minutes or until thickened. Season. Set aside to cool.
2.  Place eggs in a saucepan. Cover with cold water. Bring to boil. Reduce heat to low. Simmer for 4 minutes for soft boiled eggs. Drain and refresh under cold running water. Carefully peel eggs and cut in half.
3. Cook broccolini and asparagus in a steamer basket set over a saucepan of boiling water for 4-5 minutes or until tender crisp. Refresh under cold running water. Drain.
4. Place broccolini, asparagus and kale in a bowl. Drizzle with vinegar and remaining oil. Toss to combine. Divide salad and eggs among plates. Top with tomato relish.

Online version from the recipe

Vic Lic

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