Fresh herbs, golden eggs and vibrant greens make a nourishing salad made to share.
There’s something deeply satisfying about a salad that feels both fresh and substantial. This green goddess salad brings together pan-fried zucchini, creamy butterbeans and a generous handful of soft herbs, all tied together with a yoghurt dressing and topped with a perfectly cooked Yallamundi organic egg.
Ideal for relaxed lunches, easy entertaining, or a light dinner, this is nutritious eating at its best, highlighting simple ingredients, thoughtfully prepared.
Serves: 4
Ingredients
- 2 medium zucchini diced
- 1 large brown onion diced
- 1 tablespoon olive oil, plus 2 tablespoons extra for dressing
- Salt and pepper, to season
- 400g can butter beans, drained and rinsed
- 100g soft fresh herbs (parsley, dill, tarragon, basil), roughly chopped
- 2 teaspoons capers
- 1 clove garlic
- ¾ cup Greek yoghurt
- Juice of 1 lemon
- 6 Yallamundi eggs
- Extra fresh herbs, salt flakes and sumac, to garnish
Method
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To prepare the vegetables, heat a large frying pan over medium-high heat. Drizzle in 1 tablespoon of olive oil, then add the diced zucchini and onion. Cook for around 5 minutes, stirring occasionally, until slightly charred and just tender. Season with salt and pepper and set aside to cool.
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To make the green goddess dressing, place the chopped herbs, capers, garlic, Greek yoghurt, 2 tablespoons olive oil, lemon juice and salt and pepper into a blender. Blend on high until smooth and bright green. Taste and adjust seasoning if needed.
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To hard boil the eggs, place the Yallamundi eggs into a saucepan of cold water. Bring to the boil over medium heat. Once boiling, cook for 5 minutes. Drain immediately and place the eggs into cold water, gently cracking the shells to allow the water to seep in. Leave to cool before peeling.
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To assemble the salad, place the cooled zucchini and onion into a large serving bowl along with the drained butter beans. Pour over the green goddess dressing and toss gently to coat.
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Slice or halve the boiled eggs and arrange over the top of the salad. Finish with fresh herbs, a sprinkle of salt flakes and a dusting of sumac.
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Serve at room temperature.
