This fresh and vibrant green bean salad is not only delicious but light. A great accompaniment to showcase meat or seafood with your guests, or even to eat as a stand-alone dish.

Prep time: 20 mins

Cook time: 20 mins

Serves 4, as a side salad

Ingredients

1 cup green beans, trimmed

4 free-range eggs

300g mixed spinach and rocket leaves, rinsed

1 avocado, sliced

1 Lebanese cucumber, peeled and finely sliced

1/4 cup pistachios, roughly chopped

1 tbsp sesame seeds

1/4 cup fresh dill, chopped

1 tbsp parsley, finely chopped

Sea salt and cracked black pepper, to season

Vinaigrette Ingredients

3 tbsp extra-virgin olive oil

1 tsp Dijon mustard

1 tbsp lemon juice

1 tsp honey

1/4 tsp ground cumin

1/4 tsp ground coriander

2 tbsp mint leaves, finely chopped

Pinch of sea salt

Method

For the vinaigrette, combine the ingredients in a jar and shake until well combined. If time, let stand for 10 minutes.

Bring a medium saucepan of water to the boil over high heat. Blanch the beans for 1 minute, then transfer to a bowl of iced water to refresh. Drain the beans and set aside. Return the saucepan to the boil and add the eggs. 

Boil the eggs for 7 minutes, then transfer to a bowl of iced water to cool completely. Peel the eggs and cut in half. 

Toss the mixed spinach and rocket leaves with the beans, avocado and cucumber, and transfer to a serving dish.

Place the eggs on top and scatter the pistachios, sesame seeds, dill and parsley. Season with salt and pepper, and pour over the vinaigrette to serve.