Name: Egg and grilled vegetable salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 eggs, at room temperature; 3 japanese eggplant, thickly sliced; 2 red capsicums, thickly sliced; 3 zucchini, thickly sliced; 2 tablespoon soy sauce; 1/4 cup vegetable or olive oil; 2 teaspoon dijon mustard; 2 tablespoon white wine vinegar; 1 small red onion, halved, thinly sliced; 75 gram baby rocket leaves; 400 gram can cannellini beans, rinsed

Egg and grilled vegetable salad

Serves 4

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

Ingredients

4 eggs, at room temperature

3 japanese eggplant, thickly sliced

2 red capsicums, thickly sliced

3 zucchini, thickly sliced

2 tablespoon soy sauce

1/4 cup vegetable or olive oil

2 teaspoon dijon mustard

2 tablespoon white wine vinegar

1 small red onion, halved, thinly sliced

75 gram baby rocket leaves

400 gram can cannellini beans, rinsed

Method

1.Place eggs in a small saucepan; cover with water. Bring to the boil, stirring (this helps centre the yolks). Boil for 8 minutes or until cooked to your liking. Drain; refresh eggs under cold water. Peel; cut into quarters.

2.Meanwhile, combine eggplant, capsicum and zucchini in a bowl. Add soy sauce and 1 tablespoon of the oil; toss to coat.

3.Preheat a char-grill pan to high. Cook and turn vegetables, in batches, for 5 minutes or until golden and tender.

4.Whisk mustard, remaining oil and vinegar in a large bowl until combined. Add cooked veggies, onion, rocket and beans; toss to combine.

5.Divide salad among serving plates. Top with egg. Serve.

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Ingredients

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