This is a great meal to make when you’re working from home or need a quick, easy and protein-rich lunch. You can whip up the dressing while waiting for the eggs to cook, and reserve the other half of the dressing for my Chickpea, Celery and Walnut salad for later in the week.
This recipe is perfect for one, but you can easily double or quadruple it if you’re feeding extra people or want to eat it over a number of days.
Ingredients 12
2 eggs
2 pickled cornichons, sliced
1 spring onion (scallion), finely chopped
Handful spinach leaves, small, finely sliced
buttered toast, wraps, seeded crackers, or lettuce cups, to serve, optional
Goat Dressing
80 g soft goat’s cheese
100 g Greek yoghurt
3 tbsp olive oil
Pinch salt
1 tsp lemon zest
1 tbsp dill, chopped, heaped
1⁄2 garlic clove, finely grated or microplaned
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Method 5
Boil the according to the method on my profile and then drain, cool and peel.
While the are cooking, make the dressing. Put the and in a small mixing bowl and use a fork to break down the cheese and slowly work it into the yoghurt. Once combined, add the , a little at a time, stirring well after each addition to ensure the dressing doesn’t split. Add the , , and , and stir to combine.
Add the , , to a bowl with half the dressing. Store leftover dressing in an airtight container in the fridge for up to 1 week.
Once the are peeled, chop or mash them and add to the bowl.
Stir to combine and serve, either as is, with a side of buttered toast, in a wrap with hummus or avocado, piled onto a seeded cracker, or loaded into lettuce cups.
Jessica Prescott's tips
Parsley, red onion, shallots, chilli flakes, and fried capers all make wonderful additions.
