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.