Grilled vegetable summer salad recipe
 This vegetarian summer salad features chargrilled vegetables in an almond and yoghurt dressing and topped with a spicy deep-fried egg. 6 asparagus spears1 bunch sprouting broccoli, about 200g/7oz4 young heritage carrots 2 tbsp olive oil400g tin chickpeas, drained and rinsed 1 handful watercress 1 handful rocket 50g/1¾oz almonds, toasted50g/1¾oz hazelnuts, toastedsalt and freshly ground black pepper 6 asparagus spears 1 bunch sprouting broccoli, about 200g/7oz 4 young heritage carrots 2 tbsp olive oil 400g tin chickpeas, drained and rinsed 1 handful watercress 1 handful rocket 50g/1¾oz almonds, toasted 50g/1¾oz hazelnuts, toasted salt and freshly ground black pepper 1 soft-boiled free-range egg, peeled 1 free-range egg, beaten 4 tbsp sumac 4 tbsp sesame seeds 1 soft-boiled free-range egg, peeled 1 free-range egg, beaten 4 tbsp sumac 4 tbsp sesame seeds 3 tbsp almond butter 4 tbsp Greek-style yoghurt 2 tbsp olive oil1 lemon, juice only 1 tbsp soy sauce 1 garlic clove, minced 1 tsp minced fresh root ginger1 dried ancho chilli, soaked and chopped 3 tbsp almond butter 4 tbsp Greek-style yoghurt 2 tbsp olive oil 1 lemon, juice only 1 tbsp soy sauce 1 garlic clove, minced 1 tsp minced fresh root ginger 1 dried ancho chilli, soaked and chopped Method To make the summer salad, chargrill the asparagus, broccoli and carrots in a dry griddle pan until cooked. Transfer to a large bowl, toss in the oil and season with salt and pepper. Add the chickpeas, watercress, rocket and nuts.To make the crispy egg, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Roll the egg in the beaten egg and then the sumac and the sesame seeds. Deep fry until crispy then carefully transfer to kitchen paper to drain. To make the dressing, mix all the ingredients together. Add some water to loosen if needed. Scatter the grilled vegetable mixture on a serving platter and pour over the yoghurt dressing. Top with the crispy egg. To make the summer salad, chargrill the asparagus, broccoli and carrots in a dry griddle pan until cooked. Transfer to a large bowl, toss in the oil and season with salt and pepper. Add the chickpeas, watercress, rocket and nuts. To make the summer salad, chargrill the asparagus, broccoli and carrots in a dry griddle pan until cooked. Transfer to a large bowl, toss in the oil and season with salt and pepper. Add the chickpeas, watercress, rocket and nuts. To make the crispy egg, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Roll the egg in the beaten egg and then the sumac and the sesame seeds. Deep fry until crispy then carefully transfer to kitchen paper to drain. To make the crispy egg, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Roll the egg in the beaten egg and then the sumac and the sesame seeds. Deep fry until crispy then carefully transfer to kitchen paper to drain. To make the dressing, mix all the ingredients together. Add some water to loosen if needed. To make the dressing, mix all the ingredients together. Add some water to loosen if needed. Scatter the grilled vegetable mixture on a serving platter and pour over the yoghurt dressing. Top with the crispy egg. Scatter the grilled vegetable mixture on a serving platter and pour over the yoghurt dressing. Top with the crispy egg.