Ingredients
Hazelnut dressing
Method
1.To make hazelnut dressing, place all ingredients in a screw-top jar; shake well. Season to taste. Set aside.
2.Discard outer leaves from sprouts; cut into quarters. Set aside.
3.Place potato in a medium saucepan. Cover with cold water; bring to the boil. Boil, uncovered, 12 minutes, or until tender.
4.In the last minute of cooking time, add asparagus and peas. Drain vegetables; transfer to a medium bowl. Add 1 tablespoon of dressing. Season to taste.
5.Meanwhile, cover eggs with cold water in a small saucepan; bring to the boil. Boil, uncovered, 3 minutes. Drain; rinse eggs under cold water until cool enough to handle. Peel immediately.
6.Heat oil in a large frying pan over medium heat; cook sprouts, stirring, until browned lightly and crisp.
7.Arrange vegetables on a large serving platter. Cut eggs in half, place on vegetables. Sprinkle with nuts and cheese. Drizzle with remaining dressing and sprinkle with chervil.
Suitable to freeze. Not suitable to microwave.
Note
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