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Ingredients

200g peeled cooked beetroot (not in vinegar), cut into bite-sized pieces

2 handfuls mixed leaves

¼ cucumber, cut into batons

2 large eggs

Dressing

Make a dressing that is suitable to your needs

Instructions

1

Blanch the asparagus in a pan of simmering water for 2 mins, then remove and set aside. C

2

rack the eggs into the pan and simmer gently for 3 mins until the whites are cooked and the yolks are just beginning to set, but still runny.

3

Remove with a slotted spoon and drain on kitchen paper.

Nutrition

250-300 Calories

Notes

For RPAH Moderate: peel cucumber to reduce salicylates to moderate

See recipe at BBC good food.

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