Spinach, egg and two tomato salad
Bolied eggs, spinach leaves and two types of tomato make this tasty salad über-healthy - and colourful, too
Serves: 2
Prep time: 10 mins
Cooking time: 10 mins
4 large eggs
60ml/4tbsp vegetable oil
50g/2oz ciabatta or other crusty bread
2 ripe tomatoes, roughly chopped
50g/2oz sunblush tomatoes in oil plus 30ml/2tbsp of the oil from the tomatoes
6 basil leaves, shredded
100g/4oz baby spinach leaves
1. Place the eggs in a small pan, cover with boiling water and bring to the boil. Boil for 6 mins, drain the eggs, rinse in cold water, tapping the shells all over. When cool enough to handle, peel away the shells. Cut into quarters.
2. Heat the oil in a frying pan until hot. Tear the ciabatta into bite sized pieces and add to the hot oil. Fry for 2 – 3 mins, stirring occasionally until the croutons are crisp and golden. Drain on kitchen paper.
3. Mix the tomatoes together with the oil and basil. Season to taste. Empty the spinach into 2 serving bowls, add the croutons, quartered eggs and tomatoes. Toss together and serve.
More recipes:
Shropshire blue, orange and spinach salad
Spiced fruit and rocket salad
Goat's cheese salad
Where to next?
Six ways to eat for more energy
The truth about chicken and eggs
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By Jennifer Shepherd
