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Beyond doubt, the best way to provide the optimal amount of fibers and vitamins for the body is through the consumption of fresh vegetables. Pea salad with poached eggs is not only very healthy but also nutritious and filling, not to mention the fact that it looks fabulous on the plate!
Peel the celery stalks and cut them into thin slices.
Scald the peas in boiling water for 4-5 minutes, and then drain and cool them.
Clean the spring onions and slice them into rings. Cut the ice salad into strips.
Pour the quince vinegar into a closeable jar, add a pinch of salt, allowing the salt crystals to dissolve.
Add the pinch of salt, the mustard and finally the camelina oil. Shake the ingredients together thoroughly.
Place the veggies in a mixing bowl, and toss them together with the dressing.
Fill up a smallish pot with water and bring it to a boil, together with a spoonful of quince vinegar. After it has come to a boil, reduce the heat so that it merely bubbles. Place the eggs one by one in a glass, and slip each carefully from the glass into the bubbling water. Boil the eggs for 3 minutes, making sure that you do not touch them while they are boiling. When they are done, remove them with the help of a strainer. Cut the eggs into shapes.