Summer has finally arrived here in Melbourne and, for my family, it also signals balmy nights, lazy days, the beach, barbecues, lots of gatherings with family and friends and, of course, Christmas. Here’s the first of a few recipes I’ll be sharing to help inspire your summer table. This Asparagus, quinoa & dukkah salad with poached eggs is so easy and will have you mastering poached eggs in no time. I love how the yolk also coats the salad once pierced, yummm! Karen x
SERVES 4
PREP 10 MIN
COOK 20 MIN
What you’ll need:
1 cup quinoa, rinsed
2 cups vegetable stock
¼ cup olive oil, divided
3 bunches asparagus, trimmed
½ bunch mint, chopped, plus extra to serve
4 spring onions, thinly sliced
1 tsp apple cider vinegar
4 eggs
¼ cup dukkah
sea salt & black pepper
What to do:
Place quinoa and stock in a small saucepan over medium heat. Bring to a low simmer, cover and cook for 12-14 minutes until quinoa is tender and stock has been absorbed. Cover and stand for 10 minutes before fluffing with a fork.
Meanwhile, heat a teppanyaki/ grill plate or large frypan over medium heat. Toss the asparagus in 1 tablespoon of oil and season with salt and pepper. Grill for 2-3 minutes, turning, until crisp tender. Transfer to a board and cut asparagus into thirds.
In a large bowl, combine quinoa, asparagus, mint and spring onion with remaining olive oil. Season and toss to combine.
Bring a large saucepan of salted water to the boil, reduce to a gentle simmer and add vinegar. Stir water in a circular motion to create a vortex and gently slide eggs separately into water. Cook for exactly 3 minutes for a soft yolk. Remove with a slotted spoon onto paper towel. Pat dry and season with salt and pepper.
To serve, divide quinoa salad between 4 serving plates and top with poached eggs. Sprinkle with dukkah and garnish with extra mint leaves.
