Courgette, Asparagus & Rice Salad

SERVES 2 PREPARATION & COOKING 25 MINUTES

2 slices soy & linseed bread 1 tablespoon finely grated

parmesan 4 thin slices prosciutto 2 eggs 125g microwave brown rice

& quinoa 85g asparagus, trimmed (tips reserved), chopped coarsely 1 small courgette, chopped

coarsely ½ small red onion, cut into

thin wedges 50g peeled frozen broad beans 75g baby rocket leaves

½ cup loosely packed mint

leaves ½ cup loosely packed basil

leaves 2 teaspoons extra virgin

olive oil ½ teaspoon finely grated

lemon rind MAYONNAISE DRESSING 1 tablespoon reduced-fat

mayonnaise 2 teaspoons extra-light sour

cream 1 tablespoon lemon juice 1 small garlic clove, crushed 1. Preheat oven to 200°C. 2. Tear bread into 1cm pieces, spread over oven tray; sprinkle with parmesan. Add prosciutto to tray; bake for 6 minutes or until croutons and prosciutto are crisp. Cool on tray.

3. MAYONNAISE DRESSING. Whisk ingredients in a small bowl until smooth; season.

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

5. Heat rice according to packet directions.

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

7. Sprinkle croutons and crumbled prosciutto over salad and top with soft-boiled eggs. Spoon mayonnaise dressing over salad to serve.