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Steamed Greens, Soft Eggs & Spiced Nuts

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Cooking time

Prep: 5 minutes Cook: 12 minutes

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Serves 4

The most delicious light lunch or starter, fragrant with Moroccan spiced nuts.

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For the Spiced Nuts:

  • 1/4 cup almonds
  • 1/4 cup hazelnuts
  • 1 clove garlic, microplaned
  • 1 tsp Ras-El-Hanout spice rub
  • 1 tsp Harissa spice rub
  • 1 heaped tsp Maldon salt
  • 2 tbsp olive oil

For the rest of the salad:

  • 12 asparagus spears
  • 1 packet sugar snap peas
  • 250g Tenderstem broccoli
  • 4 eggs


  1. Get on with the nuts first: whizz them in a spice grinder or similar appliance until grainy.

  2. Heat the olive oil in a small non stick frying pan, and add the ground nuts, garlic, salt and spices. Fry over a gentle heat for 5 minute to just brown the nuts. Keep warm.

  3. Soft boil your eggs, and while they are boiling, steam the vegetables for only a few minutes: you want them still vibrant and firm.

  4. Arrange the vegetables as you wish, peel and egg per person, slice it open upon the vegetables, and sprinkle the toasted spiced ground nuts over it all. Serve immediately.

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