Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a
combo is nice) 4 large hard -
boiled eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed
This article explains it: http://www.latimes.com/food/dailydish/la-dd-heres-why-we-need-to-refrigerate-
eggs-20140714-story.html Soft
boiled eggs and Sunday tea sound like a lovely
combo!