Chargrilled vegetable & asparagus salad with jammy eggs

Name: Chargrilled vegetable & asparagus salad with jammy eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2 No.1 Longstock Gold eggs; 230 g pack asparagus, trimmed and halved; 185 g tub chargrilled vegetables, drained and juices reserved; 300 g pouch rice, quinoa & vegetable stir fry; 1 tsp Dijon mustard; 1 tbsp extra virgin olive oil; 20 g pack dill, leaves roughly chopped

The perfect supper when you need something easy, veggie – and fast.

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VegetarianHealthySource of fibre2 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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Ingredients

2 No.1 Longstock Gold eggs
230g pack asparagus, trimmed and halved
185g tub chargrilled vegetables, drained and juices reserved
300g pouch rice, quinoa & vegetable stir fry
1 tsp Dijon mustard
1 tbsp extra virgin olive oil
20g pack dill, leaves roughly chopped

Method

Boil a medium pan of water, then lower in the eggs and boil for 3 minutes.
Using a sieve, metal colander or steamer with a lid, steam the asparagus over the eggs for 3 more minutes, until just tender. Cool the asparagus briefly under cold water and drain. Leave the eggs in the cold water until later.
Cut the chargrilled vegetables into smaller pieces. Put into a frying pan, add the pouch contents and 2 tbsp water. Cook for about 3-4 minutes or until hot throughout. Whisk the mustard and oil into the reserved juices, then stir into the grains and remove from the heat.
Stir in the asparagus and dill, then season well. Peel the eggs, then cut into quarters, top the salad with the eggs and season once more. Enjoy while still warm.