Cook the eggs in a pan of boiling salted water for 6 minutes, adding the soya beans and mangetout to blanch for just the last 2 minutes, then drain it all.

Meanwhile, halve and deseed the chilli, peel the garlic, then pound both into a paste in a pestle and mortar.

Finely grate the zest of 1 lime on to a board for later, then squeeze all the juice into the mortar and muddle in with the tahini.

Stir in the soy to taste, using it to season the dressing.

Toss the veg with 1 teaspoon of extra virgin olive oil and divide between your plates.

Peel the eggs and sit them on top.

Spoon over the dressing, burst the eggs, and finish with a sprinkling of lime zest.