A bright, fresh salad combining raw and cooked vegetables, served with softly boiled eggs and thick tart yoghurt.
4 eggs, softly boiled and peeled
12 medium asparagus, woody ends snapped off
1 cup edamame beans
100 grams snow peas
1 cup broad beans
2 spring onions, thinly sliced
2 medium zucchini, thinly sliced
1 x 400 gram chickpeas, drained and rinsed
3 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, crushed
⅓ cup tamari roasted almonds, roughly chopped
sea salt and ground pepper
thick plain yoghurt to serve
Cut off the tips of the asparagus, leaving 1cm of stalk attached. Set the spears aside.
Cook the edamame beans in boiling water until just tender, adding the snow peas, asparagus tips and broad beans for the last 2 minutes of cooking. Drain and refresh in cold water.
Slice the snow peas in half lengthways and peel the broad beans.
Put the chickpeas and all the vegetables, except the asparagus spears, in a large bowl.
Whisk the olive oil, lemon juice and garlic together and season.
Pour ¾ of the dressing over the vegetables and gently toss together.
Transfer to a large platter. Shave the asparagus spears with a vegetable peeler and place on one end of the platter then drizzle with the remaining dressing.
Break the eggs in half and nestle into the salad then scatter over the almonds.
Serve with a bowl of yoghurt drizzled with olive oil, pepper and a pinch of paprika.
Pantry Note: Tamari roasted almonds get their flavour from the rich Japanese soy sauce, tamari. Available in the loose bins at supermarkets.