Courgette and asparagus rice salad

Prep 0 h : 15 m
Cook 0 h : 25 m


  • 40g sliced soy and linseed bread

    1 tbsp finely grated Parmesan

    10g sliced turkey ham

    2 eggs

    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.