DINOSAUR EGGS WITH EDAMAME & VEG NOODLES (V)

This salad is just so simple and full of interesting flavours. It’s also a lovely, light salad as it uses spiralised cucumber and courgette instead of a traditional noodle. The ‘dinosaur eggs’ are always an amazing talking point; not only do they look incredible but they become firmer in texture than normal boiled eggs as they cure.

4 eggs, at room temperature

100ml (3½fl oz/scant ½ cup) soy sauce

200g (7oz) edamame beans (frozen are fine)

200g (7oz) baby broad (fava) beans

1 cucumber

2 courgettes (zucchini)

bunch of spring onions (scallions), sliced

1 red chilli, finely chopped

1 tsp black sesame seeds

1 tsp white sesame seeds, toasted

vegetable oil, for shallow frying

5 echalion (banana) shallots, thinly and evenly sliced

FOR THE DRESSING

10g (⅓oz) pickled ginger, finely chopped

2 tsp coriander (cilantro) leaves, finely chopped

1 garlic clove, very finely grated (minced)

2 tbsp soy sauce

2 tbsp toasted sesame oil

1 tbsp mirin

1 tbsp rice wine vinegar

TO SERVE

radish shoots

chilli flakes (crushed chilli)

white sesame seeds, toasted (optional)

black sesame seeds (optional)

Make the dinosaur eggs first. Bring a large pan of water to the boil and slowly slide in the eggs. Cook them for around 7 minutes for a slightly soft centre. Once they are cooked, run them under cold water to stop them cooking any more. Then gently tap and roll the eggs one by one on a worktop. You want to crack the shells, but you’re not going to peel them – yet!

Put them into a small airtight container, in which they just fit snugly, and pour over enough soy sauce to cover them. Press a paper towel down on top of the eggs to make sure they evenly soak up the soy sauce. Place the lid on and leave for about 6 hours. The longer you leave them, the more ‘pickled’ they become. Start with less time and build up to your own preference; I like to leave them overnight.

When you are ready to make your salad, bring a pan of water to the boil with a steamer basket and lid. Steam the edamame and broad beans for about 5 minutes. Drain and rinse under cold water to make sure they stop cooking and stay a really vibrant green. Gently squeeze the broad bean skins so the bright green beans pop out of their tough, bitter outer layer. Place all the beans in a mixing bowl.

Next, spiralise the cucumber and courgettes (peel into ribbons if you don’t have a spiraliser), and add to the bowl, along with the spring onions, chilli and sesame seeds. Mix everything together and set aside.

Pour about 3cm (1in) of vegetable oil into a saucepan and place over a medium–high heat. The oil is ready when you add a cube of bread and it sizzles gently. Add the shallots and deep-fry for 5–6 minutes until they’re a lovely crisp, golden brown. You will need to stir them occasionally to make sure they cook evenly. Using a metal slotted spoon, lift them out onto a baking sheet lined with paper towels to absorb the excess oil.

Combine all the ingredients for the dressing (by shaking them in an clean jam jar or whisking in a small bowl ) until well mixed, and pour over the veg in the mixing bowl. Use your hands to lift and toss it all until everything is beautifully coated.

Transfer to a large serving bowl. Peel the eggs, which should now be marbled with soy sauce, slice each one in half and add to the bowl. Top with the crispy shallots, and sprinkle with radish shoots and chilli flakes – and toasted sesame seeds if you like.

TIP

This salad can easily be made vegan by omitting the eggs.