Make use of seasonal spring produce in this healthy and delicious salad.
Asparagus, Rhubarb and Poached Egg Salad
2 cups blanched asparagus
1 cup blanched & peeled rhubarb
4 whole poached hen’s eggs
4 cups baby arugula
1/4 cup feta cheese
3 whole lemons, zest & juice
1 tbsp feta cheese
1 cup fresh basil
1 cloves roasted garlic
1/2 cup soya bean oil
1 tbsp toasted pine nuts
1) To make pesto: Using a mortal and pestle crush the garlic until smooth. Add the pine nuts, lemon zest and mix. Then add the basil.
2) Once all is mixed add the lemon juice, soya bean oil, 1 tbsp feta and gentle mix. Set aside and keep at room temperature.
3) In a separate bowl: Simply combine the asparagus, rhubarb and arugula.
4) Spoon in some of the pesto to dress the salad. Season with salt and pepper.
5) Place salad on four plates. Top with some crumbled feta and the warm poached hen’s egg.
Courtesy Jason Parsons, Executive Chef
Peller Estates Winery Restaurant