Lunch recipe
Jammy eggs, new potatoes, cucumber, spinach, herbs, and a bright yoghurt mustard dressing for sturdy lunch boxes.
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Ingredients
two saucepans, colander, small bowl, whisk, knife, chopping board
Method
Halve any large potatoes, then boil in salted water for 14-16 minutes until a knife slides through with only slight resistance. Drain and leave to steam-dry.
Lower the eggs into a separate pan of simmering water and cook for 8 minutes. Cool under cold running water for 2 minutes, then peel.
Dice the cucumber, slice the spring onions, chop the parsley, zest the lemon, and squeeze the juice into a small bowl.
Whisk the yoghurt with the mustard, olive oil, lemon zest, half the lemon juice, and a pinch of salt and pepper until smooth.
Cut the warm potatoes into bite-size pieces. Toss them with the dressing, cucumber, spring onions, parsley, and spinach until evenly coated.
Quarter the eggs and nestle them over the salad. Add the remaining lemon juice to taste, then divide between lunch boxes or plates.
For packed lunches, cool everything fully before closing the boxes.
