Rainbow Chard Salad
Serves:
2
Difficulty:
Medium
Ready in:
35 minutes
- 1 bunch rainbow chard
- 2 free range hen's eggs
- 1 bunch baby cos or gem lettuce
- 1 punnet cherry tomatoes
- 250g cooked quinoa
- 2 pieces of left-over bread
- 1 punnet pea tendrils
- 300g silken tofu
- 250g seed mix
- 1 lemon, juiced
- 1/2 bunch basil
- 1/2 bunch parsley
- 1 clove garlic
- Extra virgin olive oil
- Rip the bread into small pieces and leave to dry overnight in a warm place.
- To make the pesto, finely shred the herbs and garlic in a bowl, add enough oil to form a paste, season with salt and pepper and ½ lemon juice.
- Slice the tofu and cut into small squares, marinate with oil, ½ the lemon juice and season lightly.
- In a small frying pan, lightly toast the seeds until they are coloured, be careful not to burn them.
- In cold water wash the chard and baby cos, dry in a lettuce spinner or with a dry cloth.
- Slice the tomatoes into different shapes.
- Bring a medium pot of water with a little white vinegar up to a rolling boil, give the water a stir and very gently crack the eggs into the water, cook for two minutes for a soft egg or four for a firmer egg. Once cooked remove from water and place on a dry cloth to drain.
- Combine all salad ingredients together in a bowl and top with air dried bread, poached egg and drizzle with the pesto to finish.
