- 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)
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
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
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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