This fresh brussel sporut and broad bean salad is finsihed off perfectly with crunchy walnuts, parmesan and silky poached eggs.
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1.Half-fill a large shallow frying pan with water, stir in the vinegar; bring to a boil. Break one egg into a small cup, then slide into the pan; repeat with remaining eggs. When all eggs are in pan, allow water to return to a boil. Cover pan, turn off heat; stand about 4 minutes or until a light film of egg white has set over each yolk. Remove eggs, one at a time, using a slotted spoon; place spoon on an absorbent-paper-lined saucer briefly to blot up any poaching liquid.
2.Meanwhile, add broad beans to a medium saucepan of boiling water; boil for 30 seconds. Add shredded sprouts and outer leaves; boil a further 5 seconds. Drain. Place beans and sprouts in a large bowl of iced water; stand until cold. Drain well.
3.Place beans and sprouts in a medium bowl with nuts, half the dill and half the cheese; toss gently to combine.
4.Serve salad topped with eggs, remaining dill and remaining cheese. Drizzle with combined oil and extra vinegar.