tomato, asparagus and dukkah salad

  • 2 bunches asparagus, trimmed
  • 4 eggs
  • 250g green tomatoes, sliced
  • 250g oxheart tomatoes, sliced
  • 2 cups (40g) watercress sprigs
  • 2 tablespoons dukkah+
  • 1 tablespoon extra virgin olive oil
  • sea salt and cracked black pepper
  1. Place the asparagus in a large saucepan of boiling water and cook for 2 minutes. Remove, refresh under cold water and shave with a peeler. Place the eggs in the boiling water and cook for 6 minutes. Place in iced water, then peel and cut into halves or quarters.
  2. Divide the asparagus, tomato, egg and watercress between plates. Top with the dukkah, oil, salt and pepper to serve.  Serves 4

Tips and tricks

Dukkah is a blend of nuts, seeds and spices. It originated in North Africa and is often served with olive oil and bread for dipping.  

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