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Method
Step 1
Cook eggs in a saucepan of boiling water for 6 mins for soft yolks or until cooked to your liking. Refresh under cold water.
Step 2
Meanwhile, cook the peas in a large saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well.
Step 3
Place the zucchini, asparagus and peas in a large bowl. Combine the oil, vinegar, honey and mustard in a screw-top jar. Season. Seal and shake well to combine. Drizzle half the dressing over the zucchini mixture. Gently toss to combine.
Step 4
Arrange the lettuce on a serving platter. Arrange zucchini mixture over the lettuce. Sprinkle with hazelnut. Peel each egg and cut in half. Arrange over the salad. Season. Drizzle with the remaining dressing to serve.
1/2 cup (70g) hazelnuts, toasted, coarsely chopped
Description
Eating greens has never looked so good! This veggie-packed salad is full of fresh produce and delicious flavour.
Method
Step 1
Cook eggs in a saucepan of boiling water for 6 mins for soft yolks or until cooked to your liking. Refresh under cold water.
Step 2
Meanwhile, cook the peas in a large saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well.
Step 3
Place the zucchini, asparagus and peas in a large bowl. Combine the oil, vinegar, honey and mustard in a screw-top jar. Season. Seal and shake well to combine. Drizzle half the dressing over the zucchini mixture. Gently toss to combine.
Step 4
Arrange the lettuce on a serving platter. Arrange zucchini mixture over the lettuce. Sprinkle with hazelnut. Peel each egg and cut in half. Arrange over the salad. Season. Drizzle with the remaining dressing to serve.
