Smoked salmon & chickpea salad with soft eggs

Shake up your weeknight meal routine with this cafe-style smoked salmon salad!

Recipe «Smoked salmon & chickpea salad with soft eggs» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 4 eggs, 1 small red onion, cut into thin wedges, 400g can chickpeas, rinsed, drained, 2 Lebanese cucumbers, halved lengthwise, seeded, thinly sliced, 1 bunch red radishes, trimmed, cut into wedges , 100g baby spinach, 2 x 175g packets hot-smoked salmon, skinned, flaked, 2 tbsp lemon juice , 2 tbsp finely chopped tarragon, 1 tsp ground cumin, 1 tsp brown sugar, 60ml olive oil.

Ingredients:

• 4 eggs 
• 1 small red onion, cut into thin wedges 
• 400g can chickpeas, rinsed, drained 
• 2 Lebanese cucumbers, halved lengthwise, seeded, thinly sliced 
• 1 bunch red radishes, trimmed, cut into wedges 
• 100g baby spinach 
• 2 x 175g packets hot-smoked salmon, skinned, flaked 
• 2 tbsp lemon juice 
• 2 tbsp finely chopped tarragon 
• 1 tsp ground cumin 
• 1 tsp brown sugar 
• 60ml olive oil 

Instructions

1. Cook eggs in a saucepan of boiling salted water for 5 minutes for soft-boiled (7 minutes for hard-boiled). Drain and refresh in iced water. Drain again. Peel eggs while still warm and set aside.
2. Meanwhile, to make dressing, whisk all ingredients in a small bowl until combined, then season with salt and pepper. Makes 125ml (1/2 cup).
3. Place onions, chickpeas, cucumbers, radishes, spinach and salmon in a large bowl with half of the dressing. Season, then toss gently to combine.
4. Divide salad among plates. Tear eggs in half widthwise and place on salad. Drizzle with remaining dressing to serve.