Courgette and asparagus rice salad
40g sliced soy and linseed bread
1 tbsp finely grated Parmesan
10g sliced turkey ham
100g brown rice, cooked
50g quinoa, cooked
85g asparagus, trimmed and coarsely chopped
1 small courgette, coarsely chopped
50g red onion, cut into thin wedges
50g peeled frozen broad beans
75g arugula leaves
½ cup loosely packed fresh mint leaves
½ cup loosely packed fresh basil leaves
2 tsp extra-virgin olive oil
½ tsp finely grated lemon rind
For mayo dressing, whisk:
1 tbsp reduced-fat mayonnaise
2 tsp extra-light sour cream
1 tbsp lemon juice
1 small clove garlic, crushed
Preheat oven to 200°C.
Tear bread into 1cm big pieces; spread over oven tray and sprinkle with cheese.
Add turkey ham to tray.
Bake in oven for 6 mins or until croutons and turkey ham are crisp; cool on tray.
Cook eggs in a small saucepan of boiling water for 6 mins; drain.
Run eggs under cold running water. When cool, peel and cut into half.
Reserve asparagus tips and combine the remaining asparagus and courgette in a food processor; pulse a few times until coarsely chopped.
Transfer to a large bowl with cooked rice and quinoa, asparagus tips, onion, beans, rocket and herbs.
Toss with oil and rind.
Sprinkle croutons and crumbled turkey ham over salad; top with soft boiled eggs.
Spoon mayo dressing over salad before serving.