|8||free range eggs|
|3||zucchini, thinly sliced lengthways|
|2 bunches||asparagus, bottom 1/4 removed|
|2 tbps||hemp oil|
|Pinch||salt & pepper|
|1 tbsp||ground cumin|
|3 tbsp||hemp seeds|
|100g||pistachios, roughly chopped|
|1 tbsp||red wine vinegar|
|zest & juice of 1 lemon|
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.