For the vinaigrette, combine the ingredients in a jar and shake until well combined. Stand for at least 10 minutes to allow the flavours to infuse.

Bring a medium saucepan of water to the boil over high heat. Blanch the beans for 1 minute, then transfer to a bowl of iced water to refresh. Drain the beans and set aside. Return the saucepan to the boil and add the eggs. 

Boil the eggs for 7 minutes, then transfer to a bowl of iced water to cool completely. Peel the eggs and cut in half. 

Toss the mixed baby greens with the beans, avocado and cucumber, and transfer to a serving dish. Place the eggs on top and scatter everything with the pistachios, sesame seeds and parsley. Season with salt and pepper, and pour over the vinaigrette to serve. 

Serve with Adam Liaw's salmon and creamed spinach en croute.

Tip: As well as shocking boiled eggs in iced water, peeling them under slowly running water also makes the job easier. The water gets between the membrane and the white, loosening the membrane to stop the white from breaking away with the shell.