Chargrilled Broccoli, Avocado and Soft Poached Egg and a Salad of Westlands Quinoa Micro Leaf, Sunflower Shoots and Broccoli Micro Leaf

Westlands .

Westlands

Premium Supplier 24th January 2017

Chargrilled Broccoli, Avocado and Soft Poached Egg and a Salad of Westlands Quinoa Micro Leaf, Sunflower Shoots and Broccoli Micro Leaf

Chargrilled Broccoli, Avocado and Soft Poached Egg and a Salad of Westlands Quinoa Micro Leaf, Sunflower Shoots and Broccoli Micro Leaf recipe serving 4.

Ingredients

  • 2 medium ripe avocados
  • lemon juice to taste
  • Maldon sea salt and fresh black pepper
  • 1 large head of broccoli
  • 1tbs rapeseed oil
  • 4 large free range eggs
  • For the dressing:
  • 25g Parmesan, finely grated
  • 1tbs mayonnaise
  • 1tbs crème fraîche
  • ½tsp Dijon mustard
  • 1dsp cider vinegar
  • Maldon sea salt and fresh black pepper
  • For the salad:
  • Westlands quinoa micro leaf
  • Westlands broccoli micro leaf
  • Westlands sunflower shoots
  • To serve:
  • 25g toasted, salted, flaked almonds (optional)

Method

Peel and stone the avocados and then purée, seasoning to taste with lemon juice, Maldon salt and pepper. Transfer to a piping bag with a plain nozzle.
Break the broccoli into florets and then cut them in half to give a flat surface. Toss the broccoli with the oil and season well. Chargrill, cut surface down, until well marked. Turn and cover with a lid or metal dish to steam for a few minutes until just tender. Remove from the heat and toss with a little of the dressing. Keep warm while you poach the eggs
For the dressing:
Combine all the ingredients in a small bowl and whisk together, season to taste and thin to a double cream consistency with hot water.
For the salad:
Toss the micro leaves together to combine and dress with a little rapeseed oil.
To serve:
Divide the broccoli between the plates and dot the avocado purée between the florets. Place a poached egg in the center and scatter over the micro leaf salad. Drizzle over the dressing and finish with the almonds.

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