Get Well Egg Salad

Name: Get Well Egg Salad
Ingredients: For the Salad; 4 pieces eggs; 1/2 cup Couscous; 1 bunch Spinach; 1 piece Onion (finely sliced); 1 piece Tomato (finely sliced); 1 piece Cucumber (finely sliced); 5 tablespoons Coriander (finely chopped); 1 handful Pomegranate seed; 5 pieces Medjool Dates (pitted and chopped); 1/4 cup Mixed nuts (roughly chopped); 1 piece Lime (wedges); 1 teaspoon Coriander powder; 1 teaspoon Ginger powder; 1 teaspoon All spice powder; Salt; Crushed Black Pepper; For the Dressing; 1 teaspoon Mustard; 3 tablespoons Balsamic Vinegar; 5 tablespoons Virgin Olive Oil; 1 teaspoon Honey; 1 teaspoon Hot Sauce; Salt; Black Pepper Powder

25 ingredients

8 steps

Ingredients

For the Salad
4 pieces eggs
1/2 cup Couscous
1 bunch Spinach
1 piece Onion (finely sliced)
1 piece Tomato (finely sliced)
1 piece Cucumber (finely sliced)
5 tablespoons Coriander (finely chopped)
1 handful Pomegranate seed
5 pieces Medjool Dates (pitted and chopped)
1/4 cup Mixed nuts (roughly chopped)
1 piece Lime (wedges)
1 teaspoon Coriander powder
1 teaspoon Ginger powder
1 teaspoon All spice powder
Salt
Crushed Black Pepper
For the Dressing
1 teaspoon Mustard
3 tablespoons Balsamic Vinegar
5 tablespoons Virgin Olive Oil
1 teaspoon Honey
1 teaspoon Hot Sauce
Salt
Black Pepper Powder

Directions

1

1. To make the dressing, put all the ingredients into a small lidded bottle, seal tight and shake it. Once emulsified, set aside.
2

2. Place eggs in a sauce pan of boiling water. For medium size eggs, boil for 9-11 mins. Once done, run under cool water and peel the shell. Halve the eggs, season them with salt and pepper and set aside.
3

3. In a bowl, mix the couscous and all the dry spice powders together with a fork. Pour over boiling water, just a little more than the couscous. Cover with a cling film and set aside for 3 mins. After 3 mins, take out the cling film and using a fork fluff up the prepared couscous.
4

4. In the same water the eggs were boiled, blanch the spinach for a min and immediately immerse in ice cold water. Once cooled down, strain excess water, chop roughly and set aside.
5

5. In a large bowl mix the tomatoes, onions, cucumbers, dates, coriander, most of the nuts and lime. Using your hands mix all the ingredients well.
6

6. Add the cooked couscous and blanched spinach and mix well. Place the halved eggs over the top in a circle around the salad.
7

7. Garnish with pomegranate seeds and nuts.
8

8. Drizzle over with the salad dressing. Done and dusted. Enjoy with a cup of Chrysanthemum tea.