Asparagus, Egg and Rocket Salad

🧂 Ingredients

• 100 g bulgur wheat
• 1 tsp vegetable bouillon
• 0.5 red onion

  (peeled and finely chopped)
• 2 tbsp apple cider vinegar
• 3 eggs
• 16 spears asparagus

  (240g)
• 1 tsp Dijon mustard
• 1.5 tbsp extra virgin olive oil
• 120 g rocket

  (or another leaf like baby spinach)
• pepper

  (to taste)

Instructions

• 1 Boil some water and put the bulgur wheat and bouillon in to simmer for 20 mins
  (as per packet instructions). Don't use too much water or the bouillon will be
  watered down, but don't let it boil dry either.
• 2 Place the chopped red onion in a small bowl and cover with the vinegar. Set
  aside.
• 3 Bring a another pan of water to the boil. Add the eggs and simmer for 5 ½
  minutes.
• 4 Once cooked, place them under cold running water until cool and set aside.
• 5 Meanwhile, steam the asparagus for 5 mins, then set aside.
• 6 Drain the vinegar from the onion into a small bowl and mix in the mustard and
  olive oil to make the salad dressing.
• 7 By now, the bulgur wheat should be ready, drain and serve this on the plates,
  and divide the rocket, asparagus and onion over it.
• 8 Peel and halve the eggs, place on top of the salad, drizzle with the
  salad dressing and season with pepper before serving.

Nutrition Info