Difficulty: Easy - for beginners
Dietary guidance: n g d
300g broad beans
4 large eggs
4 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
½ teaspoon Dijon mustard
1 tablespoon chopped fresh dill
1 x 300g bag of watercress
8 slices of San Daniele ham
In a large pan of slightly salted boiling water, cook the asparagus for a couple of minutes before adding the broad beans. Let them simmer for a further couple of minutes until both beans and asparagus are tender but not mushy â€“ you want them still to have a bit of bite, otherwise the salad can taste a little mushy. Drain them well and put to one side. Some people like to remove the skins from the broad beans, and this is a fun thing to do with little ones, as they literally squeeze them slightly and out pops the dark green bean, but if the beans are very fresh and young itâ€™s fine to eat them as they are, with their skins on.
Next bring a large pan of boiling water to the boil for poaching the eggs. People poach eggs in different ways, but I tend to crack the egg into a teacup and gently tip it into the water. Do the same with the remaining eggs, then simmer them all very gently for 1 minute. Turn off the heat, cover the pan and leave them to sit for 5 minutes, until the eggs are just set. Meanwhile, make your dressing by mixing together the oil, lemon juice, mustard and dill.
Put the watercress, asparagus and broad beans into a bowl and mix lightly with the dressing. Season with plenty of freshly ground black pepper. Serve the salad on a large platter or 4 individual plates, top with the eggs and slices of ham, and tuck in.