Boil the eggs until done to your liking. Once cool enough to handle, peel the eggs and slice to make 6 halves.

Meanwhile, bring another pan of salted water to the boil. Once boiling, add the trimmed asparagus and edamame beans and boil for 4 minutes. Have a large bowl of iced water ready.

When the greens have cooked, drain in a colander then immediately plunge into the iced water to halt cooking. Once cooled, drain well in the colander and season.

Spread the salad leaves of your choice between 2 plates or on a serving platter. Sprinkle on the parsley leaves and the egg halves (3 halves per person).

Make a quick dressing by whisking the tahini paste and hot water in a small bowl. Add the cumin, olive oil, and lemon juice. Season and whisk well until emulsified.

Drizzle the dressing over the salad and finish with a sprinkling of sesame seeds (and additional salt and pepper, if needed).