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How to make Smoked salmon & chickpea salad with soft eggs

Yield = 4
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

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

Tarragon dressing

  • 2 tablespoons lemon juice
  • 2 tablespoons finely chopped tarragon
  • 1 teaspoon ground cumin
  • 1 teaspoon brown sugar
  • 60ml (1/4 cup) olive oil

Method

  • Step 1 Cook eggs in a saucepan of boiling salted water for 5 minutes for soft-boiled (7 minutes for hard-boiled). Drain and refresh in iced water. Drain again. Peel eggs while still warm and set aside.
  • Step 2 Meanwhile, to make dressing, whisk all ingredients in a small bowl until combined, then season with salt and pepper. Makes 125ml (1/2 cup).
  • Step 3 Place onions, chickpeas, cucumbers, radishes, spinach and salmon in a large bowl with half of the dressing. Season, then toss gently to combine.
  • Step 4 Divide salad among plates. Tear eggs in half widthwise and place on salad. Drizzle with remaining dressing to serve.