Squash salad with a poached egg

Squash salad with a poached egg
  • Serves icon Serves 4
  • Time icon Hands-on time 10 minutes, cooking time 30 minutes

Enjoy seasonal squash in this warm salad recipe with walnuts and poached egg.

Nutrition: per serving

Calories
365kcals
Fat
28.5g (5.3g saturated)
Protein
13.7g
Carbohydrates
14.5g (8.4g sugars)
Fibre
4.9g
Salt
0.5g
Calories
365kcals
Fat
28.5g (5.3g saturated)
Protein
13.7g
Carbohydrates
14.5g (8.4g sugars)
Fibre
4.9g
Salt
0.5g

Ingredients

  • 1 small butternut squash
  • 4 tbsp olive oil
  • ½ unpeeled garlic clove
  • 1 tsp chilli flakes
  • 4 free-range eggs
  • 1 tbsp wholegrain mustard
  • 1 tbsp sherry vinegar
  • 100g salad leaves
  • 50g walnuts
  • Parmesan shavings

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Peel and slice the butternut squash into wedges, toss with 1 tbsp olive oil, the unpeeled garlic cloves and the chilli flakes. Season. Roast for 30 minutes.
  2. In simmering water, poach the eggs for 2-3 minutes. Whisk the mustard with the sherry vinegar and 3 tbsp olive oil. Season, then toss with the squash and salad leaves. Scatter over the walnuts. Top with the eggs and Parmesan shavings.

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