CHARGRILLED VEGETABLE & ASPARAGUS SALAD

ingredients | serves 2 | time 15 mins

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

step 1

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

step 2

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

step 3

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

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