• 2 large eggs Egg, whole, boiled
• 80g lettuce Lettuce, romaine
• 60g cucumber Cucumber
• 60g asparagus Asparagus
• 30g feta Feta
• 12g tahini Tahini
• 15g lemon juice Lemon Juice

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 tahini-lemon dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the romaine leaves, cucumber and asparagus with half the dressing.

4. 4

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

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