This easy rocket salad with poached eggs and tahini dressing it's so nourishing & delicious. Not to say that it looks beautiful too!! Super quick to make, vegetarian, dairy-free & gluten-free.
I’ve always thought that people that think that salads are boring, is because they don't know how to make them!
Salads are one of my go-to meals, so quick & easy to make, healthy and super tasty! For more salad inspo, check my green salad with chicken, my Mediterranean butter beans salad or my smoked salmon salad recipe!
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Ingredients list
- Rocket
- Broccoli chopped
- Alfalfa sprouts
- Lebanese cucumber
- Organic eggs
- Pepitas
- Pomegranate
- Tahini sauce (make it without garlic and avoid having to use a blender)
See recipe card for quantities.
How to make this rocket salad with eggs
Poach the eggs - bring water to boil in a small pot, and add a generous drizzle of apple cider vinegar. Carefully pour the eggs and cook for 2-3 minutes for a runny yolk. Remove from the water once cooked. Watch this video for a full tutorial.
Discard most of the water of the pot, and add the broccoli. Let it steam, with the lid on for 3 minutes. The broccoli should be bright green and al dente.
Plate the salad - add the rocket, broccoli, cucumber alfalfa and a drizzle of tahini sauce.
Add the poached eggs, pepitas, pomegranate and another drizzle of tahini sauce.
Substitutions
- Boiled eggs - instead of poached
- Other dark leafy greens - instead of rocket, like spinach or watercress
- Chicken - instead of eggs
- Make it vegan - add tofu or tempeh instead
- Pear - instead of pomegranate
- Walnuts - instead of pepitas
Why you will love this rocket salad!
It's super easy & quick to make
Dairy-free, gluten-free & vegetarian
Ideal for meal prep, lunch or dinner
Equipment
All you need is...
- Knife & chopping board
- Small bowl to make the tahini sauce
- Medium pot with lid
- Salad plate
Storage
Store the leftovers in an airtight container in the fridge for up to 3 days.
If you're cooking for meal prep, don't add the tahini dressing until before you eat it!
Top tip!!
The tahini dressing has to be quite runny, so it's easy to mix with the the salad ingredients. Add water progressively until you reach the desired consistency.
ROCKET SALAD WITH POACHED EGGS
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: 1 serving 1x
- Category: Salad
- Cuisine: Australian
- Diet: Vegetarian
Description
This easy rocket salad with poached eggs and tahini dressing it's so nourishing & delicious. Not to say that it looks beautiful too!! Super quick to make, vegetarian, dairy-free & gluten-free.
Ingredients
1 cup of rocket
1 cup of broccoli chopped
¼ cup of alfalfa sprouts
½ lebanese cucumber
2 organic eggs
1 tbsp pepitas
2 tbsp pomegranate
3 tbsp tahini sauce (skip the garlic and avoid having to use a blender)
Instructions
- Poach the eggs - bring water to boil in a small pot, and add a generous drizzle of apple cider vinegar. Carefully pour the eggs and cook for 2-3 minutes for a runny yolk. Remove from the water once cooked.
- Discard most of the water of the pot, and add the broccoli. Steam with the lid on for 3 minutes. The broccoli should be bright green and al dente.
- Plate the salad - add the rocket, broccoli, cucumber alfalfa and a drizzle of tahini sauce.
- Add the poached eggs, pepitas, pomegranate and another drizzle of tahini sauce.
Notes
- The tahini dressing has to be quite runny, so it's easy to mix the the salad ingredients. Add water progressively until you reach the desired consistency.
Will says
I love the pomegranate too!
Vicky says
Great salad! I love the pomegranate addition 🙂