Spring Greens Salad with Roasted Garlic Hummus+7-Minute Egg
A blend of raw and cooked ingredients, this spring greens salad with roasted garlic hummus+7-minute egg features some of the best flavours and textures of this much-awaited season!
Ingredients
- Grilled asparagus about 10-12 spears
- Roasted garlic hummus
- Spring greens
- ½ cucumber sliced
- 2 large eggs
- chopped fresh dill
- Juice of ½ lemon
- Freshly ground black pepper and chili flakes to garnish
Instructions
- Using a medium-sized sauce pan, bring water to a boil and boil eggs for 6:45-7 minutes, then plunge them into an ice bath just until you can handle them easily.
- Swirl spoonfuls of hummus onto a serving platter or two plates. Nestle the asparagus on one side and add spring greens to the other. Remove egg shells then slice in half and add them together with the cucumber slices to the plate.
- Drizzle with freshly squeezed lemon juice then top with chopped dill, chili flakes and lots of pepper.