Spiced salad cream
A different take on a nostalgic condiment, Tom adds curry powder to recreate the retro flavours of Coronation sauce
Quinoa salad with eggs & dill
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 120g quinoarinsed
- 6 eggs
- 320g asparaguswoody ends trimmed and halved if too long
- 4 tbsp extra virgin olive oil
- 2 tsp apple cider vinegar
- 6 spring onionsfinely chopped
- 2 tbsp chopped dill
- 2 tbsp chopped basilplus a few leaves to serve
- 15g capersrinsed
- 320g cherry tomatoeshalved
Nutrition:
- kcal360
- fat21g
- saturates4g
- carbs21g
- sugars5g
- fibre5g
- protein19g
- salt0.53g
Method
step 1
Boil the quinoa in plenty of water for 20 mins. Leave for 5 mins, then rinse and drain well. Meanwhile, boil the eggs for 7 mins in another pan with the asparagus above in a steamer. If the eggs are ready and the asparagus isn't quite tender, remove the eggs from the pan and put in cold water while continuing to cook the asparagus for a few more minutes. Peel the eggs.
step 2
To make the dressing, mix the extra virgin olive oil and apple cider vinegar with the chopped spring onions, herbs and capers.
step 3
Tip the quinoa into a bowl and toss through three-quarters of the dressing and the tomatoes. Spoon half onto plates and the rest into two containers. Arrange the asparagus on top of the salads with three egg halves on each one, then spoon over the remaining dressing and scatter with the basil leaves. Seal and chill the packed salads. Will keep in an airtight container in the fridge for up to a day.
