Soya Bean Salad with Grilled Pancetta
Serves: 10
Preparation time approx. 30 minutes
Ingredients:
- 1kg Birds Eye Foodservice Soya beans
- 600g of asparagus
- 10 eggs
- 1kg of mixed leaf salad
- 20 slices of pancetta
- 10 peppers roasted and skinned
- 50g Vinaigrette dressing
To prepare:
- Cook the Soya as per pack instructions
- Blanch the asparagus for 2 min.
- Grill pancetta until crisp
- Slice the peppers
- Poach the eggs
- Assemble the salad leaves on the plate, top with asparagus and Soya beans
- Finish with poached egg and pancetta
- Drizzle with Vinaigrette
| Nutrition Information calculated per serving |
| Calories |
Sugar |
Fat |
Saturates |
Salt |
| 350 |
13g |
22g |
6.4g |
2.0g |
| 18% |
14% |
31% |
32% |
33% |
| Of an adult’s Guideline Daily Amount* |
*Guideline Daily amounts are guidelines only for adults. Individual requirements will vary depending on age, gender, weight and physical activity.
Tip: serve the poached egg hot with a nice runny yolk so when eaten, it will run into the dressing.
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