Summer green salad with egg and goats’ cheese
This quick and easy summer green salad is full of nutrition – it has asparagus, rocket, avocado, egg and goat’s cheese, making it super healthy yet filling. Serve it with wholesome rolls, quinoa or buckwheat blini.
Ingredients
Method
- Wash the radishes, cut off the ends, then slice them into thin rings. Toss with the rocket in a serving dish.
- Place the eggs in a pan and add enough water to cover them completely. Bring to the boil – then turn off the heat, cover the pan and let it rest for 6 minutes. Rinse the eggs in cold water.
- Meanwhile, dry fry the pine nuts and sprinkle over the salad.
- Cut the woody ends of the asparagus, rub with 1 tablespoon oil, then griddle or barbecue them until lightly charred. Add to the salad.
- When the eggs are cooled, remove their shells, cut into wedges and add to the salad.
- Cut the avocados in half, take out the stone with a spoon, then peel & slice the flesh. Add to the salad.
- Finally, crumble over the cheese, season with salt & pepper, and drizzle with the remaning oil & the lemon juice.