Bursting with refreshing, vibrant flavours, this speedy salad is a deliciously easy dinner idea for two. Nutty broad beans, crumbled feta cheese and soft-boiled eggs with perfectly molten yolks, all offset by a gorgeous, velvety tahini sauce.
- Put the broad beans and peas in a bowl. Pour over freshly boiled water and set aside until thawed.
- Meanwhile, cook the eggs
in boiling water for 6 mins. Remove from the heat and run under cold water until cool enough to handle. Peel and discard the shells. Cut the
eggs into quarters.
- For the dressing, combine the tahini, garlic and lemon juice in
a jug. Gradually add 2 tbsp water, whisking until smooth and runny. Season to taste.
- Drain the beans and peas and put in a serving bowl with the spring onions, watercress, rocket and spinach. Toss to combine.
- Arrange the eggs on top of the salad, then crumble over the feta. Scatter over the parsley and sesame seeds. Pour over
the dressing just before serving.
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