• 2 large eggs Egg, whole, boiled
• 40g spinach Spinach, raw
• 60g carrots Carrots, raw
• 60g edamame beans Edamame Beans
• 15g walnuts Walnuts
• 50g greek yoghurt Greek Yoghurt, 0% fat
• fresh dill & mint

1. 1

   Lower the eggs into boiling water and cook for 6½ minutes, then cool in cold water and peel.

2. 2

   Whisk together the yoghurt-herb dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the spinach leaves, carrot and edamame with half the dressing.

4. 4

   Top with the soft-boiled egg and walnut, then drizzle with the remaining dressing.

Tap ingredients and steps to tick them off as you cook.