Ingredients for 4 people:
250 ml vegetable stock (from the jar)
100 g quick-cooking millet
30 g pine nuts
2 tomatoes
4 bunches flat-leaf parsley
2 tbsp white wine vinegar
salt, pepper
1 pinch of sugar
4 tbsp olive oil
For the eggs
Vinegar
salt
4 eggs (size L)
Preparation:
1. Bring the vegetable stock to the boil in a saucepan. Stir in the millet and cook for 1 minute. Boil for 1 minute. Remove the pan from the heat and leave the millet to soak, covered, for 10-15 minutes to swell.
2. Toast the pine nuts in a small frying pan until they are fat-free. Pour onto a plate. Rinse tomatoes and quarter the tomatoes, remove the seeds and cut the flesh into small cubes. Rinse the parsley, shake dry and pluck the leaves from the stems.
3. Mix the vinegar with salt, pepper and sugar in a large bowl and add the olive oil. Whisk in. Add the millet and tomatoes and mix. Leave for 10-15 minutes.
Infuse. Just before serving, loosely fold in the parsley and pine nuts. Fold in.
4. Bring a handful of water to the boil with a generous dash of vinegar and salt in a wide saucepan. Crack the eggs one at a time into a ladle or cup and slide into the water. Use a spoon to push the egg white around the yolk. Cook the eggs in simmering water for 4-5 minutes. Remove the eggs from the water with a skimmer and drain.
5. Serve the salad with the poached eggs.
Preparation time approx. 1 hour
Per serving approx.:
Calories: 331
Joule: 1384
Protein: 13.2 g
Fat: 21,6 g
Carbohydrates: 21 g
(FoodCentrale by ddp images)
