Pea, Feta & Poached Eggs Salad (LC)
Ingredients
- 80g frozen peas
- ½ small or ¼ large avocado, chunks
- 30g feta cheese, crumbled
- 2 spring onion, finely sliced
- 1 tbsp fresh mint, chopped
- 4–5 cucumber ribbons
- Large handful of rocket
- 1 heaped tsp extra virgin olive oil
- 1 tsp lemon juice
- Black pepper to taste
- 2 eggs, poached
Instructions
Bring a saucepan of water to the boil. Add the peas and cook for 2–3 minutes until tender. Drain and allow to cool slightly.
In a bowl, combine the peas, avocado, feta, spring onion, mint, cucumber ribbons and rocket.
Drizzle over the olive oil and lemon juice, then gently toss everything together. Season with black pepper. Taste test and add more seasoning if needed.
Meanwhile, poach the eggs in gently simmering water for 3–4 minutes, or until the whites are set and the yolks are still soft.
Spoon the salad onto a plate and top with the poached eggs. Finish with an extra crack of black pepper.
Note - If you don't have feta, replace it with 30g mature cheddar or 30g goat's cheese for a delicious alternative.