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Takes: 35 minutes
Serves: 2
Calories per serving: 387
Ingredients
- 2 organic or free-range eggs, at room temperature
- Iced water
- 200g long-stem broccoli, ends trimmed and chopped
- 1 tbsp rapeseed oil
- 1 tbsp cold-pressed oil (flaxseed, hemp seed, pumpkin seed, extra virgin olive)
- 1 small shallot, finely chopped
- 1 tbsp apple cider vinegar
- ½ tbsp Dijon mustard
- ½ small cabbage (savoy, hispi, cavolo nero), shredded
- 100g baby spinach
- 6 radishes, thinly sliced
- Flesh of ½ ripe avocado, sliced
- 1 tbsp pumpkin seeds
- Sea salt and freshly ground pepper
Method
1. Preheat the oven to 220°C/Fan 200°C/Gas Mark 7 and line a baking tray with foil.
2. Bring a pan of water to the boil. Add the eggs and cook for 6 minutes so that the whites have set but the yolks are still runny. Carefully remove the eggs and briefly hold them under cold running water before adding them to a bowl of iced water. Once they are cool enough to handle, peel and cut them in half. Set aside.
3. Add the broccoli with the rapeseed oil to the foil-lined tray, season and then mix together to coat. Roast in the oven for 10 minutes.
4. Meanwhile, prepare the dressing by combining the cold-pressed oil with the shallot, vinegar and mustard, then season to taste.
5. Add the cabbage and spinach to a largish bowl and combine with the dressing, rubbing it into the cabbage leaves to soften them a little. Add the broccoli, radishes, avocado, pumpkin seeds and eggs. Serve.
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