Serves 4
Preparation Time 15 minutes
Cooking Time 7 minutes

• 4-6 eggs
• 200g green beans, trimmed
• 1 packet of watercress
• large handful baby spinach
• 1 punnet bella or rosa tomatoes, halved
• 100ml chopped pecan nuts
• 30ml Greek salad dressing
• crusty bread, to serve

1 Bring a small saucepan of water to a gentle simmer. Add the eggs carefully, cover and simmer for seven minutes. Remove from the water and place into a bowl of cold water to stop the cooking process. Set aside to cool.
2 While the eggs are cooling, steam the green beans. Prepare the rest of the salad by simply tossing everything together with the salad dressing. Divide between four plates. Peel the eggs and cut in half. Top the salad with the eggs and serve with crusty bread.

Text and image: Ideas magazine