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Leerdammer Original Grated160g
160gItem price
£1.72Price per unit
£10.75/kgThis fresh, warm salad includes steamed asparagus, lambs lettuce, and creamy avocado and is topped with soft boiled quail eggs and crunchy gruyère chips.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200°C, gas mark 6. Line a large baking sheet with parchment. (If using a fan oven, weigh the parchment down with a few baking beans or two metal knives.) Space ½ teaspoons of grated gruyère out on the parchment, to make 16-18 well-spaced piles (they will spread). Bake for 3-6 minutes until the cheese has formed lacy, golden discs. Set aside to cool completely.
Meanwhile, bring a pan of water to a rolling boil. Lower in the eggs and boil for 2 minutes 30 seconds. Transfer to a sieve and run under cold water for 1 minute. Carefully roll the eggs on a work surface to crack the shells and peel as neatly as possible. (This is easiest when they are submerged in cool water.) Halve the eggs.
Steam the asparagus over simmering water for 3-4 minutes. Divide between plates with the lettuce, eggs and avocado; season. Mix the oil, lemon juice, shallot and mustard; season and spoon over the salad. Finish with the cheese crisps.
Typical values per serving when made using specific products in recipe
Energy | 1,394kJ/ 337kcals |
---|---|
Fat | 30g |
Saturated Fat | 8g |
Carbohydrates | 2.9g |
Sugars | 1.7g |
Fibre | 3.4g |
Protein | 11g |
Salt | 0.4g |
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