This fresh, vibrant egg salad is not only delicious but light.
1 cup green beans, tailed and cut into 5cm lengths
4 free-range eggs
280g mixed baby greens
1 avocado, sliced
1 Lebanese cucumber, peeled and finely sliced
¼ cup crushed pistachios
1 tsp toasted sesame seeds, lightly crushed
1 tbsp finely chopped parsley
salt and pepper, to season
Cumin, coriander and mint vinaigrette
3 tbsp olive oil
1 tsp Dijon mustard
1 tbsp lemon juice
1 tbsp white wine vinegar
1 tsp honey
¼ tsp ground cumin
¼ tsp ground coriander
2 tbsp finely shredded mint leaves
good pinch of salt
For the vinaigrette, combine the ingredients in a jar and shake until well combined. Stand for at least 10 minutes to allow the flavours to infuse.
Bring a medium saucepan of water to the boil over high heat. Blanch the beans for 1 minute, then transfer to a bowl of iced water to refresh. Drain the beans and set aside. Return the saucepan to the boil and add the eggs.
Boil the eggs for 7 minutes, then transfer to a bowl of iced water to cool completely. Peel the eggs and cut in half.
Toss the mixed baby greens with the beans, avocado and cucumber, and transfer to a serving dish. Place the eggs on top and scatter everything with the pistachios, sesame seeds and parsley. Season with salt and pepper, and pour over the vinaigrette to serve.
Tip: As well as shocking boiled eggs in iced water, peeling them under slowly running water also makes the job easier. The water gets between the membrane and the white, loosening the membrane to stop the white from breaking away with the shell.