Roasted Asparagus Salad with Supergreens

2
Twenty minutes

Celebrate National Asparagus Day this April by whipping up our Roasted Asparagus Salad with Supergreens.

Ingredients

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  • 3 tbsp natural yogurt
  • 1 tsp wholegrain mustard
  • ½ tsp honey
  • ½ lemon , zested and juiced
  • 100g watercress
  • 1 large slice sourdough bread
  • 200g asparagus , tough ends removed
  • 1½ tbsp cold-pressed rapeseed oil
  • 2 eggs
  • ½ courgette

Method

1. Heat oven to 220C/200C fan/gas 7. Mix the Bioglan Superfoods Supergreens, yogurt, mustard and honey together. Add the lemon zest, then the juice and season to taste. Squeeze any remaining lemon juice over the watercress.
2. Tear the bread into rough chunks and put them in a large roasting tray with the courgette and asparagus. Toss them in the rapeseed oil and season. Roast for 10 mins until the asparagus and courgette are tender and croutons are golden.
3. While the asparagus is roasting cook the eggs in a pan of boiling water for 7 minutes. Drain and rinse under cold water until cool. Peel then cut into quarters.
4. To assemble, mix the asparagus and courgette through the watercress, then toss through the creamy dressing. Nestle in the eggs and croutons, and serve.