Beat the heat with healthy salads

Jammy egg summer salad with minty toghurt dressing

INGREDIENTS: 8 large eggs, at room temperature 15m (1 tablespoon) white vinegar 5ml/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

¾cup/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

1. 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 slo ed spoon, lower the eggs into the water and add the bicarbonate of soda (don’t be alarmed, it will fizz slightly). Cook for exactly 5½ minutes (use the timer on your cellphone) 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)

2. Make the yoghurt dressing while the eggs are cooling by whisking all the ingredients together, and set aside until serving.

3. Assemble the salad ingredients on a pla er, 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.