Char-grilled vegetable salad with poached eggs

Cooking Eggs Char-grilled vegetable salad with poached eggs

The yolk of the poached egg becomes part of the dressing of this healthy vegetable salad.

Lables: Low carb Lower gi Vegetarian Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 170C. Line a large oven tray with baking paper and place a wire rack over paper.
  2. Place tomatoes, cut-side up, on rack. Drizzle with 1 tablespoon oil. Sprinkle with sugar and season to taste with salt and pepper. Cook for 1 1/4-1 1/2 hours or until tomatoes start to shrivel slightly around the edges and are about half the size they were. Set aside to cool completely.
  3. Whisk remaining oil and vinegar together then season to taste. Whisk mayonnaise, garlic and 1 tablespoon hot water together. Season well. Add vinegar mixture to rocket and toss to combine.
  4. Layer dressed rocket, eggplant, artichoke, bocconcini and olives on 4 plates. Top each with a poached egg. Drizzle with garlic mayonnaise. Scatter with parmesan. Season to taste then serve immediately.

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1kg egg tomatoes, halved lengthways
2 1/2 tbsp extra virgin olive oil
1/2 tsp caster sugar
1 tbsp balsamic vinegar
1/3 cup whole-egg mayonnaise
1 garlic clove, crushed
100g baby rocket leaves
200g char-grilled eggplant, cut into thick strips
200g drained marinated artichoke hearts, cut into thin wedges
120g bocconcini, torn
1/2 cup kalamata olives
4 poached eggs
60g shaved parmesan

Adv

Autors
Preparation time
15
Cooking time
1:45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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