Poached egg-and-atchar salad

By Siba Mtongana

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

3 T white wine vinegar
4 extra-large free-range eggs
100 g asparagus tips, steamed
80 g baby rocket
4 T mango or butternut atchar

For the dressing, mix:

3 T balsamic vinegar
6 T olive oil
chilli flakes, a pinch
cayenne pepper, a pinch
sea salt and freshly ground black pepper, to taste

Method

Fill a saucepan two-thirds of the way with water and bring to the boil. Add the vinegar. Reduce the heat and bring to a gentle simmer, stirring to create a whirlpool.

Crack the eggs into the water and cook for 4 minutes. Remove the eggs using a slotted spoon.

Place each egg on a bed of baby rocket and asparagus tips and top with the atchar. Lightly drizzle over the dressing.

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Poached egg-and-atchar salad

Poached egg-and-atchar salad

Ingredients

Method