Salmon, egg and asparagus salad

By admin
12 December 2012

A colourful and cheerful salad for any occasion

Preparation time: 5 min

Cooking time: 10 min

Serves: 4

250 g mini tomatoes

salt and pepper

1 garlic clove

5 ml (1 t) oil

7 asparagus spears

4 eggs

100 g salmon trout

handful lettuce leaves

  1. Preheat the oven to 180 °C. Place tomatoes in a roasting tray and season well. Add the garlic and toss to combine. Drizzle with oil and roast for 15 minutes.
  2. Heat oil in a pan and cook the asparagus until warmed through. In a small pot filled with boiling water add the eggs and simmer for 7 minutes and remove.
  3. Arrange the lettuce and asparagus on serving plates and scatter with tomatoes and salmon. Top with the slightly runny eggs and serve.

- Hope Malau

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