Name: Herbed brown rice salad with jammy boiled eggs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Eggs
Ingredients: 1 tbsp white vinegar; 4 large eggs; 300 g brown rice cooked, cooked brown rice, or a combination of brown rice, pearl barley, white rice or spelt; 1 can of brown lentils drained and rinsed; 200 g green beans blanched; 30 g flat-leaf parsley chopped, plus extra for garnish; 30 g basil chopped, plus extra for garnish; 150 ml olive oil; 2 tbsp white wine vinegar; 1 tsp Dijon mustard; 1 lemon juice and zest; salt and freshly ground black pepper

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Ingredients (12)

1 tbsp	white vinegar
4	large eggs
300 g	brown rice — cooked, cooked brown rice, or a combination of brown rice, pearl barley, white rice or spelt
1 can of	brown lentils — drained and rinsed
200 g	green beans — blanched

For the dressing

30 g	flat-leaf parsley — chopped, plus extra for garnish
30 g	basil — chopped, plus extra for garnish
150 ml	olive oil
2 tbsp	white wine vinegar
1 tsp	Dijon mustard
1	lemon — juice and zest
	salt and freshly ground black pepper

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Method:

For the eggs:

Prepare a bowl with cold water and ice.

Bring a saucepan to the boil with enough water to cover the eggs and add a tablespoon of white vinegar. Reduce heat to a simmer and, using a large, slotted spoon, lower the eggs into the water.

Add the bicarbonate of soda. (Don’t be alarmed – it will fizz slightly.)

Cook the eggs for exactly 5½ minutes, then scoop out and plunge immediately into the ice bath for 10 minutes until cold. Remove, place on a plate and allow to come to room temperature. (This will help them to peel easily).

For the dressing:

Whisk all the ingredients together and set aside until serving.

To serve:

To assemble the salad, toss the rice, lentils and green beans in half of the dressing and arrange on a serving platter. When the eggs are at room temperature, peel and slice them in half. Arrange the eggs on the salad and serve with the remaining dressing and extra herbs or micro greens to garnish.