In a medium saucepan, cook the eggs for 7 minutes in strongly simmering salted water, then cool immediately in a bowl of iced water. When cool enough to handle, peel, half and season.

Meanwhile, add the oil or ghee to a large frying pan with salt, pepper and the chickpeas. Fry them over a medium heat for about 6 minutes until crispy, stirring halfway through, then set aside.

While the cooked eggs are cooling, put the egg saucepan back on the heat and steam the green beans in about half a mug of salted water with the lid on for 4–5 minutes until just tender and not squeaky sounding when you bite into them.

Whisk the dressing ingredients and some seasoning together in a bowl.

Assemble the salad by adding everything to a large platter. Drizzle the dressing over and toss everything together to coat or leave as is for everyone to help themselves.

Flexi swap: Vegans can leave out the eggs and it will still be a hearty and satisfying salad. Meat eaters could swap 300g cooked shredded chicken or fish for the feta.