Nutrition and extra info
Nutrition: Per serving
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Pancetta is Italian cured pork belly – the equivalent of streaky bacon. It has a deep, strong,…
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
While it’s the traditional Christmas bird, turkey is good to eat all year round, though…
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
Although it’s technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
Cook the eggs in a large pan of boiling water for 8 mins. Drain, transfer to a bowl of cold water and leave to cool.
Heat the grill to high. Put the pancetta on a baking sheet lined with foil and grill for 3-4 mins, or until crisp. Pat with kitchen paper to remove any excess oil and leave to cool.
Whisk the oil, vinegar, mustard, parsley and garlic together. Peel and halve the eggs.
Arrange the turkey, chicory, avocado, tomatoes, pancetta and eggs on a large platter. Drizzle over the dressing, season and serve with the seeds on the side for sprinkling over.
Source: Read Full Article