• 2 large eggs Egg, whole, boiled
• 60g mixed salad leaves Mixed Salad Leaves
• 60g cherry tomatoes Cherry Tomatoes
• 60g asparagus Asparagus
• 15g almonds Almonds
• 15g balsamic vinegar Balsamic Vinegar
• 5g olive oil Olive Oil

1. 1

   Lower the eggs into boiling water and cook for 6½ minutes, then cool in cold water and peel.

2. 2

   Whisk together the balsamic dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the mixed leaf leaves, cherry tomatoes and asparagus with half the dressing.

4. 4

   Top with the soft-boiled egg and toasted almond, then drizzle with the remaining dressing.

Tap ingredients and steps to tick them off as you cook.