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Steamed Greens, Soft Eggs & Spiced Nuts

By Justine Wall (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
The most delicious light lunch or starter, fragrant with Moroccan spiced nuts.
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Ingredients

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:

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

Method

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