Kale, Asparagus and Beetroot Salad Bowl with Crispy Poached Eggs

Name: Kale, Asparagus and Beetroot Salad Bowl with Crispy Poached Eggs
Cook time: 50 min
Total time: 50 min
Cuisine: British
Ingredients: 200 g (7 oz) kale leaves, stems removed and discarded; 20 g (¾ oz) pine nuts; 6 asparagus spears; 20 g (¾ oz) pumpkin seeds; 20 g (¾ oz) sunflower seeds; 20 g (¾ oz) blanched whole almonds; 20 g (¾ oz) blanched hazelnuts; 1 tsp sea salt; 1 ripe avocado, sliced, to serve; 20 g (¾ oz) sesame seeds; 2 tbsp runny honey; 100 g (3½ oz) full fat yoghurt; zest and juice of 1 lemon; 2 prepped but not fried Crispy Poached Eggs, to serve; 150 g (5½ oz) feta cheese; 2 tbsp chopped dill; 1 garlic clove, finely chopped; 4 tbsp olive oil; a pinch of dried chilli flakes; 100 ml (3½ fl oz) maple syrup; 4 tbsp sherry vinegar; 1 large beetroot, peeled and chopped into matchsticks; 1 large beetroot, peeled and chopped into matchsticks; sea salt and black pepper; sea salt and black pepper

Preparation info

Difficulty
Easy
Ready in
50 min

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

Ingredients

6 asparagus spears
200 g (7 oz) kale leaves, stems removed and discarded

Europe
United Kingdom
Breakfast
Brunch
Vegetarian
Gluten-free
London

Method

Fill a large bowl with water and ice cubes and set aside.

Bring a large pan of water to the boil, then blanch the asparagus for 1–2 minutes, or until tender. Add the kale leaves to the pan and blanch for a further 30 seconds. Remove with a slotted spoon and plunge into the iced water – this stops them from overcooking and preserve the green colour. Drain and pat dry with a clean tea tow