Salad of free range eggs, Pickled cucumber and watercress

Serves 2

• 2 eggs, room temperature
• 1 lebanese cucumber, thinly sliced
• 1 tsp salt flakes
• 1 tbsp white wine vinegar
• 1/2 tbsp caster sugar
• 1 bunch asparagus
• watercress , handful
• 1 tbsp yoghurt
• 1 tbls olive oil
• salt and pepper
• Kapai Puku Raw Seed Mix

To make pickled cucumber, place salt, vinegar, and sugar in a bowl and stir until sugar has dissolved. Stir in the cucumber. Set aside.

Bring a small pot of water to a boil over high heat. Gently add the eggs, reduce heat to medium-low and simmer for 7 minutes. Immediately, transfer the eggs into a bowl of cold water to cool. Add the asparagus to the simmering water and cook for 1 to 2 minutes until the asparagus is tender. Set aside.

Remove the shells from the eggs.

In a small bowl, combine yoghurt, olive oil and approx. 1/2 tbls of cucumber pickling liquid. Season to taste. Pour into a small serving bowl. To Serve, arrange the watercress, asparagus, pickled cucumber and halved eggs on a wooden board and top with Kapai Puku Raw Seed Mix. Serve with the dressing and dark rye sourdough bread.