This simple spread is delicious as part of a mezze of dips for Shabbat, to take on a picnic or on a hot summer evening when you cannot face cooking.

METHOD:

• Place the eggs in a large saucepan, cover with cold water, bring to a boil and simmer for 12 minutes

• Cool down the hard boiled eggs by running them under cold water or placing in iced water. Peel, chop roughly and set aside.

• Chop roughly the spinach and the watercress and set aside.

• Slice the spring onions very finely.

• In a large bowl mix the chopped hard-boiled eggs, spinach and watercress. Add the mayonnaise and half of the lemon juice.

• Add salt and pepper and taste. Add more lemon juice and correct the seasoning if necessary.

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