Chickpea and Poached Egg Salad

Salad with a poached egg on top
Credit: British Lion Eggs

These easy to find ingredients combine to make a nutritious and delicious salad for lunch or dinner.

Serves: 4
Preparation time: 10min
Cooking time: 5min

  1. Place the red onion into a small bowl with the caster sugar, white wine vinegar and a pinch of salt. Set aside to pickle while you prepare the rest of your salad.
  2. Place the chickpeas, cherry tomatoes, cucumber, rocket and pesto into a medium serving bowl and toss to combine.
  3. Bring a large pan of water to just below a simmer. Stir the water to create a whirlpool effect. Crack an egg into a small bowl, and as the whirlpool is dying down, carefully drop the egg into the water. Leave to poach for about 3 minutes, until the white has set and the yolk is still runny. Then remove with a slotted spoon.
  4. Divide the salad between 4 bowls and scatter over the pickled onions. Top each bowl with two poached eggs. Season and serve immediately.