Roasted asparagus, pea & egg salad served on a plate

Roasted asparagus & pea salad

  • Rating: 4 out of 5.15 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Whip up this quick and healthy asparagus, pea and egg salad and you'll get plenty of nutrients including vitamin C and iron, plus three of your 5-a-day

  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal464
fat18g
saturates4g
carbs44g
sugars15g
fibre10g
protein26g
salt1.2g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    Tear the bread into rough chunks and put them on a large roasting tray with the asparagus. Toss both in the rapeseed oil and seasoning, and roast for 10 mins until the asparagus is tender and croutons are golden.

  • STEP 3

    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.

  • STEP 4

    To assemble, mix the asparagus and peas through the watercress, then toss through the creamy dressing. Nestle in the eggs and croutons, and serve.

Goes well with

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    Rating: 4 out of 5.15 ratings
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