Healthy summer recipe for 2 people, takes only 10 mins; recipe has natural yogurt, wholegrain mustard, honey, lemon, watercress, sourdough bread, asparagus, rapeseed oil, egg and peas.
Roasted asparagus & pea salad
Course: Healthy summer
Servings
2
servings
Prep time
10 mins
Ingredients
- Egg: 2 eggs
- Natural Yogurt: 3 tbsp natural yogurt
- Lemon: 1/2 lemon, zested and juiced
- Watercress: 100g watercress
- Rapeseed Oil: 1 1/2 tbsp cold-pressed rapeseed oil
- Honey: 1/2 tsp honey
- Wholegrain Mustard: 1 tsp wholegrain mustard
- Asparagus: 200g asparagus, tough ends removed
- Sourdough Bread: 1 large slice sourdough bread
- Peas: 200g frozen peas
Directions
- Heat oven to 220C/200C fan/gas 7. Mix the yogurt, mustard and honey together. Add the lemon zest, then add the juice and some seasoning to taste. Squeeze any remaining lemon juice over the watercress.
- Tear the bread into rough chunks and put them on a largeroasting traywith the asparagus. Toss both in the rapeseed oil and seasoning, and roast for 10 mins until the asparagus is tender and croutons are golden.
- Meanwhile, cook the eggs in a pan of boiling water for 6 mins, then add the frozen peas and cook for 1 min more. Drain and rinse both under cold water until cool. Peel the eggs, then cut into quarters.
- To assemble, mix the asparagus and peas through the watercress, then toss through the creamy dressing. Nestle in the eggs and croutons, and serve.
