Spring Greens with Hemp, Pistachio & Herb dressing, Soft egg & Yoghurt   image

Spring Greens with Hemp, Pistachio & Herb dressing, Soft egg & Yoghurt

Ingredients

8 free range eggs
3 zucchini, thinly sliced lengthways
2 bunches asparagus, bottom 1/4 removed
400g snow peas
2 tbps hemp oil
Pinch salt & pepper
   
1/2 bunch basil
1/2 bunch mint
2 cloves garlic
150ml olive oil
50ml hemp oil
1 tbsp ground cumin
3 tbsp hemp seeds
100g pistachios, roughly chopped
1 tbsp red wine vinegar
   
400g natural yoghurt
  zest & juice of 1 lemon

Method:

Bring a pot of water to the boil, add the eggs and simmer for 6 minutes. Refresh in ice water then carefully peel and set aside.

Toss the vegetables in the oil and season with salt and pepper.

Preheat a grill pan or BBQ and separately gril the vegetables for 30 seconds each side to create some grill marks. Set aside.

In a mortar & pestle or small food processor, pound the basil, mint and garlic to a rough puree. Add the oils, cumin, hemp seeds, pistachio and vinegar. Season the dressing with salt and pepper.

Combine the yoghurt and lemon zest and spoon over 1 large platter or 4 smaller plates. 

Toss the vegetables in a little of the dressing and arrange over the yoghurt. Toss the eggs in a little of the dressing, place around the vegetables and finish with the remaining dressing.

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