If it's lutein you're after, this is the salad for you - it's loaded in it and it's pretty delicious as well.
Arrange the the nasturtium leaves and flowers onto two plates.
Steam the asparagus, snow peas and baby corn for 2 minutes. Plunge in cold water and pat dry with paper towel.
Divide the vegetables and place on the plates with the nasturtium.
Fill a small pan with water and add a dash of vinegar.
Bring the water to the boil.
Crack the eggs into small bowls then ease the uncooked eggs gently into the boiling water. Poach for 3 - 4 minutes.
Combine the macadamia oil, vinegar, mustard and seasoning together in a small jar. Mix well. Spoon the dressing over the vegetables.
Use a slotted spoon to remove the eggs from the water. Blot any excess water off with kitchen paper and place the eggs onto each plate.
Season with cracked black pepper.
Serve with a slice of seeded rye bread.
Makes 2 servings
| Prep Time: | 20 mins |
| Cooking Time: | 5 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1652 kj |
| Calories | 395 kcal |
| Fat | 21 g |
| Saturated Fat | 4 g |
| Total Carbohydrate | 31 g |
| Total Protein | 19 g |
| Fibre | 7 g |
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