Rice Salad with Jammy Eggs & Charred Asparagus
You've heard of a pasta salad, but how about a rice salad? The bright green dressing in this adds a nice bit of zip. Topped with jammy eggs? It's out of bounds.
Serves
4
500 g
Cooked Rice
5
Eggs
500 g
Asparagus
1 Bulb
Fennel
1
Avocado
25 g
Coriander
150 g
Greek Yoghurt
1
Lime
1
Red Chilli
50 g
Almonds
Olive Oil

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