A simple, balanced bistro-style salad that's low in calories but high in flavour, texture and nutrition Prep: 5 mins Cook: 8 mins Easy Serves 2
Ingredients 1 tbsp extra virgin olive oil 1 tbsp balsamic vinegar 200g peeled cooked beetroot (not in vinegar), cut into bite-sized pieces 2 handfuls mixed leaves ¼ cucumber, cut into batons 8 asparagus spears, trimmed 2 large eggs
Step 1 Pour the olive oil and vinegar into a small bowl, mix well and add the beetroot. Divide the mixed leaves and cucumber between 2 plates. Step 2 Blanch the asparagus in a pan of simmering water for 2 mins, then remove and set aside. Crack 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. Remove with a slotted spoon and drain on kitchen paper. Step 3 Meanwhile, add the beetroot to the salad plates, pour over the dressing and lightly toss together. Top each plate with asparagus and a poached egg to serve.