A great boiled egg really comes down to timing. The cooking times for soft, medium or hard-boiled eggs only differ by a couple of minutes, so make sure you have a timer nearby.
- 4 eggs
- 1 head cauliflower, cut into small florets
- 14 oz can chickpeas, rinsed and drained
- 2 tbs olive oil
- 2 oz baby spinach leaves
- ½ bunch radishes, thinly sliced
- ½ bunch mint leaves
- 1 tbsp currants
- ¼ cup tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and cracked black pepper
Preheat the oven to 430°F/400°F (fan-forced).
Line a large oven tray with baking paper.
Half fill a medium saucepan with cold water. Gently lower in eggs. Bring to a simmer over medium heat and cook for 5 minutes for medium boiled eggs. Simmer the eggs for 8 minutes for hard boiled eggs. Using a slotted spoon, transfer the eggs to iced water. Peel and set aside.
Toss cauliflower and chickpeas in oil, salt and pepper on a prepared tray. Roast for 25 minutes, until cauliflower is tender and starting to brown around the edges.
For the dressing, whisk the olive oil, lemon juice, Dijon, salt and pepper together until combined. Set aside.
Toss radish, mint and currants though roast cauliflower and chickpeas. Top with halved eggs and drizzle with dressing.