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

Scale

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)

Cook Mode Prevent your screen from going dark

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.

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