Ingredients
- 4.0 piece Eggs
- 4.0 piece Spring Onions
-
300.0 g Mizuna
Available in box
- 300.0 g Small Potatoes
- 300.0 g Cooked Chickpeas
- 1.0 piece Lemon
- 60.0 ml Olive Oil
- 1.0 tsp Dijon Mustard
- 1.0 clove Garlic
- 1.0 pinch Flaky Sea Salt
- 65.0 g Sunflower Seeds
- 1.0 to taste Salt
- 1.0 to taste Pepper
Instructions
- If using dried chickpeas: simmer soaked chickpeas until tender (30-40 minutes). Drain and set aside.
- Boil potatoes whole in salted water for 25-30 minutes until tender. Drain and let cool slightly, then cut into halves or quarters.
- For eggs: place eggs in pot, cover with cold water by 2cm. Bring to boil, then remove from heat and cover. Let sit exactly 10 minutes. Transfer to ice water bath. Peel when cool and cut in half lengthwise.
- Toast sunflower seeds in dry pan over medium heat, stirring constantly for 3-5 minutes until golden. Transfer to bowl immediately.
- Make vinaigrette: combine lemon juice, olive oil, mustard (if using), salt, pepper, and garlic (if using) in jar. Shake vigorously until emulsified.
- Wash and dry lettuce thoroughly. Tear into bite-sized pieces.
- Arrange lettuce on large platter or in shallow bowl.
- Top with warm potatoes, chickpeas, and sliced spring onions. Toss gently.
- Arrange egg halves on top. Sprinkle with flaky sea salt.
- Drizzle vinaigrette over entire salad.
- Finish with toasted sunflower seeds.
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