ZUCCHINI & ASPARAGUS RICE SALAD

PREP + COOK TIME 25 MINUTES SERVES 4

80g slice soy and linseed bread

2 tablespoons finely grated parmesan

20g sliced prosciutto

4 eggs

250g packet microwave brown rice and quinoa blend (see tip)

340g jar asparagus in springwater,

drained, chopped coarsely

1 small zucchini (90g), chopped coarsely

1 small red onion (100g),

cut into thin wedges

100g frozen broad beans, thawed, peeled 150g baby rocket

½ cup loosely packed fresh mint leaves

½ cup loosely packed fresh basil leaves

1 tablespoon extra virgin olive oil

1 teaspoon finely grated lemon rind

MAYONNAISE DRESSING 2 tablespoons reduced-fat mayonnaise 1 tablespoon extra-light sour cream 2 tablespoons lemon juice

1 clove garlic, crushed 1 Preheat oven to 200°C/180°C fan. 2 Tear bread into 1cm pieces; spread over an oven tray and sprinkle with cheese. Add prosciutto to tray. Bake for 6 minutes or until croutons and prosciutto are crisp; cool on tray.

3 Meanwhile, make mayonnaise dressing.

4 Cook eggs in a small saucepan of boiling water for 6 minutes; drain. Run the eggs under cold running water. When cool, discard shells; cut eggs in half.

5 Heat rice mixture according to packet directions.

6 Reserve asparagus tips. Combine remaining asparagus and the zucchini in a food processor; pulse a few times until coarsely chopped. Transfer to a large bowl with rice mixture, asparagus tips, onion, beans, rocket and herbs. Toss with oil and rind.

7 Sprinkle croutons and crumbled prosciutto over salad; top with soft-boiled eggs. Spoon mayonnaise dressing over salad before serving.

MAYONNAISE DRESSING

Whisk ingredients in a small bowl until smooth; season with black pepper.

“Don’t do meat? Then swap the prosciutto for 100g of thinly sliced tofu. Bake tofu on a greased oven tray for 10 minutes before adding the bread.” Sophia Young, Style Director, AWW Cookbooks