Recipe of the day: Meat-free Monday Jammy egg summer salad with minty yoghurt dressing
za Serves 4 Preparation time: 20 minutes Cooking time: 20 minutes Total Time: 40 minutes Ingredients: 8 large eggs, at room temperature 15 ml (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).
Author: Thami Kwazi 8 large eggs, at room temperature 15 ml (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.
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