Mustard Free Za'atar-Tahini Egg Spinach Salad
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Learn more →Ingredients
4 servings
For the salad
- 4 large eggs
- 5 oz baby spinach
- 1 cup cherry tomatoes, halved
- 1 english cucumber, thinly sliced
- ¼ cup dry-roasted pine nuts
For the dressing
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra virgin olive oil
- 1 small garlic clove, finely grated
- 1 ½ tbsp za'atar
- ¼ tsp ground cumin
- 3–4 tbsp water
- salt and pepper, to taste
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
- pinch of red pepper flakes (optional)
Instructions
- 1
Fill a medium saucepan with enough water to cover the eggs by 1 inch and bring to a boil over high heat. Gently lower the eggs in with a slotted spoon, reduce the heat to a steady simmer, and cook for 7 minutes for a just-set yolk. Transfer the eggs immediately to a bowl of ice water and let them sit for 5 minutes, then peel and halve lengthwise.
- 2
While the eggs cook, toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate to cool.
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