Directions:
- Bring a big pot of salted water to the boil and added the vegetables and cook for 3 minutes and then drain and then refresh under cold water and then drain again.
- Toss through the mint leaves.
- Dry roast the walnuts in a small frying pan for a few minutes to brown slightly and then toss through the salad.
- Combine the 4 dressing ingredients and then toss through the salad vegetables.
- Poach your eggs and serve individually on top of a serve of the salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 628.77 Kcal (2633 kJ) | ||
| Calories from fat | 305.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.95g | 52% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 294.73mg | 12% | |
| Potassium | 468.34mg | 10% | |
| Total Carbs | 65.3g | 22% | |
| Sugars | 5.31g | 21% | |
| Dietary Fiber | 9.1g | 36% | |
| Protein | 18.04g | 36% | |
| Vitamin C | 34.9mg | 58% | |
| Vitamin A | 1mg | 32% | |
| Iron | 103mg | 572% | |
| Calcium | 134.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 178.79 Kcal (749 kJ) | ||
| Calories from fat | 86.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.65g | 52% | |
|---|---|---|---|
| Cholesterol | 46.54mg | 55% | |
| Sodium | 83.81mg | 12% | |
| Potassium | 133.17mg | 10% | |
| Total Carbs | 18.57g | 22% | |
| Sugars | 1.51g | 21% | |
| Dietary Fiber | 2.59g | 36% | |
| Protein | 5.13g | 36% | |
| Vitamin C | 9.9mg | 58% | |
| Vitamin A | 0.3mg | 32% | |
| Iron | 29.3mg | 572% | |
| Calcium | 38.3mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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