Whip up this quick and healthy asparagus, pea and egg salad and you'll get plenty of nutrients including vitamin C and iron, plus three of your 5-a-day
Ingredients
- 3 tbsp natural yogurt
- 1 tsp wholegrain mustard
- ½ tsp honey
- ½ lemon, zested and juiced
- 100g watercress
- 1 large slice sourdough bread
- 200g asparagus, tough ends removed
- 1 ½ tbsp cold-pressed rapeseed oil
- 2 eggs
- 200g frozen peas
Method
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Heat oven to 220C/200C fan/gas 7. Mix the yogurt, mustard and honey together. Add the lemon zest, then add the juice and some seasoning to taste. Squeeze any remaining lemon juice over the watercress.
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Tear the bread into rough chunks and put them on a large roasting tray with the asparagus. Toss both in the rapeseed oil and seasoning, and roast for 10 mins until the asparagus is tender and croutons are golden.
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Meanwhile, cook the eggs in a pan of boiling water for 6 mins, then add the frozen peas and cook for 1 min more. Drain and rinse both under cold water until cool. Peel the eggs, then cut into quarters.
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To assemble, mix the asparagus and peas through the watercress, then toss through the creamy dressing. Nestle in the eggs and croutons, and serve.