Bring a pot of water to the boil.
Plunge sugar snap peas, mange tout and peas into boiling water and cook for 30 seconds.
Remove vegetables and place in a bowl of chilled water.
Cook green beans for 3 minutes in boiling water and add to chilled bowl of water.
Drain vegetables well and tip into a large bowl.
Add remaining ingredients and toss well.
Mix dressing ingredients together and pour over salad.
Finely mash eggs and mix with sesame seeds. Season.
Sprinkle over salad just before serving.
This recipe is sponsored
by Pick n Pay and was created by Fresh Living magazine.