Name: Smoked salmon & chickpea salad with soft eggs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 4 eggs; 1 small red onion, cut into thin wedges; 400g can chickpeas, rinsed, drained; 2 Lebanese cucumbers, halved lengthwise, seeded, thinly sliced; 1 bunch red radishes, trimmed, cut into wedges; 100g baby spinach; 2 x 175g packets hot-smoked salmon, skinned, flaked; 42.00 gm lemon juice; 40.00 ml finely chopped tarragon; 2.50 gm ground cumin; 4.00 gm brown sugar; 60ml (1/4 cup) olive oil

Smoked salmon & chickpea salad with soft eggs

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Elevate your dinner with a gourmet smoked salmon salad!

Ingredients:

4 eggs
1 small red onion, cut into thin wedges
400g can chickpeas, rinsed, drained
2 Lebanese cucumbers, halved lengthwise, seeded, thinly sliced
1 bunch red radishes, trimmed, cut into wedges
100g baby spinach
2 x 175g packets hot-smoked salmon, skinned, flaked
42.00 gm lemon juice
40.00 ml finely chopped tarragon
2.50 gm ground cumin
4.00 gm brown sugar
60ml (1/4 cup) olive oil

Instructions:

Boil eggs in salted water: 5 minutes for soft-boiled (7 minutes for hard-boiled). Transfer to iced water, peel while warm, and set aside.
In a small bowl, whisk together all dressing ingredients until well combined. Season with salt and pepper to taste. Yield: 125ml (1/2 cup).
In a large bowl, combine onions, chickpeas, cucumbers, radishes, spinach, and salmon with half of the dressing. Gently toss together and season to taste.
Plate the salad, placing the halved eggs on top. Finish by generously drizzling with the remaining dressing before serving.

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