Broad Bean and Avocado Salad with Poached Egg

Broad Bean and Avocado Salad with Poached Egg

What is about food that it always seems to taste better outdoors?

Be it the fresh air, nature, or just being out of the office, our chefs at Infinitely Xara have summed up two of their favourite recipes, with some of their favourite ingredients, perfect for outdoor dining.

Serves 4 persons

200gr peeled fresh broad beans (even peeled from the inner skin)
8pc jumbo green asparagus (woody part trimmed)
1pc peeled avocado
1pc avocado
1tbl finely chopped parsley
1tsp finely chopped chives
4pc eggs
50ml virgin olive oil
mixed leaves
salt and pepper

¬boil the asparagus in boiling water for 3 minutes then chill in ice water
~when chilled cut in half lengthwise, season with salt, pepper, olive oil and chopped chives set aside
~peeled the avocado, then cut into quarters lengthwise, then neatly slice across each quarter into 3mm slices
~lay nice on the side of the plate, followed by 4 cooked and seasoned asparagus
~season with broad beans with some lemon juice, chopped parsley, olive oil, salt & pepper
~place the seasoned broad beans on the asparagus
~poach the eggs in simmering water for 4 minutes
~when cooked gently remove the eggs from the simmering water, season with salt and pepper and place on the side of the dish
~serve with some mixed leaves and a fine bread croute and a drizzle of olive oil


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