for 4 people

Eggs

6	fresh eggs
	water, boiling

Saffron broth

5 dl	water
2 tbsp	cane sugar
½ tsp	saffron threads
2	bay leaves
1 tsp	yellow mustard seed
1 ½ tsp	salt

Courgettes

300 g	yellow courgettes , cut into approx. 3 mm slices
2 tbsp	apple vinegar
1 tbsp	olive oil
½ tsp	salt
a little	pepper

To serve

300 g	plain greek yoghurt
2 tbsp	honey mustard
¼ tsp	salt
30 g	pine nuts, roasted
50 g	light sultanas
3 sprig	oregano, leaves torn off

How it's done

Eggs

Simmer the eggs in boiling water for approx. 8 mins., rinse in cold water. Drain the eggs, tap the shell with the back of a spoon so that they crack open slightly.

Saffron broth

Pour the water and all the ingredients up to and including the mustard seeds into the same pan, bring to the boil, season with salt. Remove the pan from the heat. Carefully place the eggs in the broth and leave to cool. Cover and marinate in the fridge for approx. 12 hrs.

Courgettes

Transfer 3 tbsp of the saffron broth to a bowl. Add the courgettes and all the ingredients up to and including the pepper, leave to stand for approx. 5 mins.

To serve

In a small bowl, combine the yoghurt, mustard and salt, mix well and plate up. Peel the eggs, cut in half, arrange on top along with the courgettes. Top with pine nuts, sultanas and oregano.

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