Almond & Lemon Zest Green Beans
Crisp-tender green beans tossed with toasted almonds, garlic and lemon zest for a quick, bright side dish.
Mediterranean Breakfast Salad
This colourful breakfast salad layers crisp cucumber, sweet cherry tomatoes, red onion and fresh herbs for a light but satisfying start to the day. Creamy feta and soft poached eggs add richness and protein without making it heavy.
A sharp lemon and extra-virgin olive oil dressing, finished with za’atar, ties everything together with classic Mediterranean flavour. Serve immediately while the eggs are warm and the leaves are crisp.
Method
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- Bring a medium pan of water to a gentle simmer and add the white wine vinegar.
- Whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, za’atar, a pinch of salt and a few grinds of black pepper to make the dressing.
- Put the salad leaves, cucumber, tomatoes and red onion into a large mixing bowl.
- Drizzle over two-thirds of the dressing and toss gently until evenly coated.
- Divide the dressed salad between four bowls or plates.
- Crack each egg into a small ramekin, then poach in the simmering water for 2½ to 3 minutes until the whites are set and yolks remain soft.
- Lift the eggs out with a slotted spoon and drain briefly on kitchen paper.
- Top each salad with a poached egg, crumbled feta, parsley and mint.
- Spoon over the remaining dressing and finish with an extra pinch of za’atar, then serve straight away.
Ingredients
- 1 Cucumber halved, deseeded and sliced
- 250 g Cherry Tomatoes halved
- 120 g Mixed Salad Leaves washed and dried
- 1 tbsp Fresh Mint finely chopped
- 1 Lemon zested and juiced
- Sea Salt for seasoning, to taste
- 4 tbsp Extra-virgin Olive Oil for dressing
- 4 Eggs large
- 1 tbsp White Wine Vinegar for poaching water
- 1/2 Red Onion very thinly sliced
- 120 g Feta crumbled
- 1 tsp Za’atar plus extra to finish
- Black Pepper freshly ground, to taste
- 2 tbsp Flat-leaf Parsley finely chopped
- 1 tsp Dijon Mustard for dressing
Notes
For cleaner poached eggs, add a splash of vinegar to the simmering water and create a gentle whirlpool before adding each egg.
Swap rocket for baby spinach if you prefer a milder leaf base.
Add a handful of pitted olives for extra savoury depth.
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