ADD SOME JAZZ TO YOUR LUNCH TIME SALAD

ZOODLES AND EGG SALAD

INGREDIENTS

260g sweet berry truss tomatoes 1 cup finely grated parmesan 4 eggs

4 large zucchini, trimmed

2 tbsp olive oil

2 garlic cloves, crushed

½ cup small basil leaves

METHOD:

Step 1: Preheat oven to 200C. Line two baking trays with baking paper. Place tomatoes on one tray and drizzle with oil. Season with salt. Spread parmesan evenly on remaining tray. Step 2: Bake for 20 minutes or until tomatoes are tender and parmesan forms a golden melted crust. Break parmesan crisp into large shards. Step 3: Meanwhile, bring a medium saucepan of water to the boil.

Reduce heat to low, and when bubbles subside, use a spoon to stir the water until a whirlpool forms.

Break an egg into a small bowl and gently slide into whirlpool. Cook for 3 minutes or until white is cooked. Use a slotted spoon to transfer egg to a plate. Repeat with remaining eggs.

Step 4: Using a spiraliser, turn zucchini into spirals. Heat oil in a frying pan over a medium heat. Add zucchini and garlic.

Cook for 3 minutes or until just softened. Remove from heat. Add basil. Toss until combined.

Step 5: Divide zoodles between serving plate and top each with a poached egg.

Serve with roast tomatoes and parmesan crisps.