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Posted 30 September 2019
Prep time: 5 minutes
Cooking time: 25 minutes
- 8 New (baby) potatoes, quartered
- 4 Eggs
- 400g Asparagus, topped and tailed
- 2 Baby cos lettuce, leaves separated
- 1 Punnet cherry tomatoes, halved
- ½ Cup Kalamata olives, pitted
- ½ Bunch parsley, leaves picked
- ⅓ Cup reduced-fat Greek yoghurt
- 2 Tablespoons red wine vinegar
- 2 Teaspoons Dijon mustard
- 1 Garlic clove, crushed
- 2 Tablespoons capers
- 8 Anchovy fillets
- Bring a large saucepan of water to the boil. Boil potatoes for 10-15 minutes or until tender. Drain and set aside to cool.
- Place eggs in the same large saucepan, cover with water and bring to the boil. Turn down heat to medium and simmer for 4 minutes. Cool eggs under cold water. Peel and halve eggs.
- Heat oil in a large frying pan over high heat. Add asparagus and cook for 4-5 minutes or until lightly charred.
- Combine potatoes, asparagus, cos lettuce, tomatoes, olives and parsley in a large bowl.
- To make the salad dressing, combine yoghurt, vinegar, mustard and garlic in a small bowl. Pour over salad and toss to coat.
- Divide salad between serving bowls, and top with eggs, capers anchovies.
If you’re not a fan of soft boiled eggs, cook the eggs for 6 minutes for medium or 8 minutes for hard boiled.
Cooking and cooling potatoes is a great way to boost the resistant starch content. Bacteria in the large intestine ferment resistant starch producing short chain fatty acids that are important for the health of cells in the bowel.