Brighten up your week with our Meat-free Monday Jammy Egg Summer Salad, a vibrant dish perfect for warm days. This easy-to-make salad features perfectly jammy eggs nestled among crisp greens, seasonal veggies, and a refreshing minty yoghurt dressing. Packed with protein and bursting with flavour, it’s a satisfying, wholesome option for lunch or dinner.
-Recipe supplied by SApoultry.co.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). 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. Prepare a bowl with cold water and ice. Bring a saucepan to the boil with enough water to cover the eggs and add a tablespoon of white vinegar. Reduce heat to a simmer and, using a large slotted spoon, lower the eggs into the water and add the bicarbonate of soda (don’t be alarmed, it will fizz slightly). Cook for exactly 5 ½ minutes (use the timer on your cell phone), 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
- Make the yoghurt dressing while the eggs are cooling by whisking all the ingredients together, and set aside until serving.
- Assemble the salad ingredients on a platter. 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.
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Recipe of the day: Meat-free Monday Jammy egg summer salad with minty yoghurt dressing
Enjoy a nutritious meal that’s as beautiful as it is delicious – no meat needed!
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). 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
Instructions
-
- 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 a tablespoon of white vinegar. Reduce heat to a simmer and, using a large slotted spoon, lower the eggs into the water and add the bicarbonate of soda (don’t be alarmed, it will fizz slightly). Cook for exactly 5 ½ minutes (Use the timer on your cell phone), 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)
- Make the yoghurt dressing while the eggs are cooling by whisking all the ingredients together, and set aside until serving.
- Assemble the salad ingredients on a platter. 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.
