
Serves 4
Preparation time: 20 minutes
Cooking time: 20 minutes
Total Time: 40 minutes
Ingredients:
- 8 large eggs, at room temperature
- 15m (1 tablespoon) white vinegar
- 5 ml / 1 teaspoon Bicarbonate of Soda
- 200g Asparagus (optional) or thin green beans, blanched or grilled
- 200g Mixed salad leaves, watercress, rocket, and baby spinach
- 100g Chargrilled Artichoke (optional). Can be substituted with chargrilled courgette ribbons
For the herby yoghurt dressing
- `¾ cup / 180ml full cream Greek style yoghurt
- Juice and zest of 1 lemon
- 30g fresh mint, finely chopped
- 30g fresh flat leaf parsley, finely chopped
Method
- To make the eggs. Prepare a bowl with cold water and ice. Bring a saucepan to the boil with enough water to cover the eggs and add tablespoon of white vinegar. Reduce heat to a simmer and using a large slotted spoon, lower the eggs into the water and add the bicarbonate of soda (don’t be alarmed, it will fizz slightly) Cook for exactly 5 ½ minutes,(Use the timer on your cell phone) then scoop out the eggs and plunge immediately into the ice bath for 5 minutes until cold. Remove and place on a plate and allow to come to room temperature this will help them to peel easily)
- Make the yoghurt dressing while the eggs are cooling by whisking all the ingredients together and set aside until serving.
- Assemble the salad ingredients on a platter, when the eggs are cooled to room temperature peel and slice in half. Arrange the eggs over the salad and serve with the dressing and lemon wedges to garnish.