Broccoli and Egg Salad

Ingredients:

4 free-range eggs
300g broccoli, cut into florets
2 small leeks (about 300g in total), trimmed, slit and thickly sliced
4 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons clear honey
1 tablespoon capers, well drained
2 tablespoons tarragon, chopped
Salt and freshly ground pepper

Method:

1. Place the eggs in a large pot. Cover with cold water and bring to the boil. Once the water is boiling, cook for a further seven to ten minutes.

2. When cooked, plunge the eggs in ice-cold water for one minute, remove and set aside.

3. Meanwhile, place the broccoli in the top of a steamer, and cook for three minutes. Add the leeks and cook for a further two minutes.

4. For the dressing, mix together the lemon juice, oil, honey, capers and tarragon in a salad bowl. Season with salt and freshly ground black pepper.

5. Shell and roughly chop the eggs.

6. Add the broccoli and leeks to the dressing, and toss together. Sprinkle with the chopped eggs and serve.