Ultimate 5-A-Day Power Salad

INGREDIENTS

4 eggs

1 large carrot, peeled, cut into long thin strips (see note)

1 large beetroot, peeled, cut into thin strips (see note)

6 Brussels sprouts, thinly sliced

1 small fennel bulb, trimmed, thinly sliced

1/4 small head broccoli, thinly sliced lengthways (see note)

2 tablespoons finely chopped fresh chives

DRESSING

2 tablespoons fresh orange juice

2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 garlic clove, smashed

2 teaspoons poppy seeds

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METHOD - serves 4

Step 1 For the dressing, combine all the ingredients in a small screw top jar. Season. Seal tightly and shake to combine. Set aside.

Step 2 Place the eggs in a small saucepan and cover with boiling water. Bring to the boil, stirring occasionally. Cook for 3 minutes. Drain and run eggs under cold water. Peel. Slice eggs in half.

Step 3 Combine the carrot, beetroot, brussels sprouts, fennel and broccoli in a large bowl. Drizzle with the dressing and toss to coat. Divide among serving bowls. Top with egg. Sprinkle with chives.