Kale, broccolini, asparagus and egg salad

An easy, low-calorie and high protein brunch idea for entertaining or to serve the family on a lazy Sunday morning.

Recipe «Kale, broccolini, asparagus and egg salad» presented in category Recipes / Eggs, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 3 tsp extra virgin olive oil, 1 garlic clove, crushed, 1 long fresh red chilli, deseeded, finely chopped, 1 1/2 tsp ground cumin, 400g can crushed tomatoes , 1 tsp maple syrup, 8 eggs, 2 bunches broccolini, trimmed, cut into 4cm lengths , 1 bunch asparagus, trimmed, cut into 4cm lengths, 100g baby kale leaves, 2 tsp balsamic vinegar.

Ingredients:

• 3 tsp extra virgin olive oil 
• 1 garlic clove, crushed 
• 1 long fresh red chilli, deseeded, finely chopped 
• 1 1/2 tsp ground cumin 
• 400g can crushed tomatoes 
• 1 tsp maple syrup 
• 8 eggs 
• 2 bunches broccolini, trimmed, cut into 4cm lengths 
• 1 bunch asparagus, trimmed, cut into 4cm lengths 
• 100g baby kale leaves 
• 2 tsp balsamic vinegar 

Instructions

1. For the relish, heat 1 tsp oil in a saucepan over medium heat. Cook garlic, chilli and cumin, stirring, for 1 minute. Add tomato and syrup. Simmer for 5-10 minutes or until thickened. Season. Set aside to cool.
2. Place eggs in a saucepan. Cover with cold water. Bring to boil. Reduce heat to low. Simmer for 4 minutes for soft boiled eggs. Drain and refresh under cold running water. Carefully peel eggs and cut in half.
3. Cook broccolini and asparagus in a steamer basket set over a saucepan of boiling water for 4-5 minutes or until tender crisp. Refresh under cold running water. Drain.
4. Place broccolini, asparagus and kale in a bowl. Drizzle with vinegar and remaining oil. Toss to combine. Divide salad and eggs among plates. Top with tomato relish.