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Rocket salad with poached eggs with runny yolk and fork on plate


  • Author: alicia gonzalez tome
  • Prep Time: 5 minutes
  • Cook Time: 6 minutes
  • Total Time: 11 minutes
  • Yield: 1 serving 1x
  • Category: Salad
  • Cuisine: Australian
  • Diet: Vegetarian


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.



1 cup of rocket

1 cup of broccoli chopped

1/4 cup of alfalfa sprouts

1/2 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)


  1. 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.
  2. 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.
  3. Plate the salad - add the rocket, broccoli, cucumber alfalfa and a drizzle of tahini sauce.
  4. Add the poached eggs, pepitas, pomegranate and another drizzle of tahini sauce.


  • 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.

Keywords: Rocket salad, rocket salad with eggs, rocket salad with tahini, vegetarian rocket salad