Jammy Egg, Black-Eyed Pea and Rice Salad

Steps

1. Bring a pot of water to a boil for cooking; this pot water is separate from the measured water, which goes into the rice later. Fill a bowl with ice water.
2. Lower the eggs gently into the boiling pot water and cook 7 minutes for jammy yolks (whites firm and yolks thickened, at least 160°F (71°C) for fully set). Move the eggs to the ice water to cool, then pour out the pot water.
3. In the same pot, combine the brown rice with the measured water and half the salt. Bring to a boil, cover, and simmer on low about 40 minutes until tender and the water is absorbed. Spread the rice on a plate to cool for 10 minutes.
4. While the rice cooks, make the dressing: whisk the tahini, lemon juice, garlic, cumin, smoked paprika, olive oil, the remaining half of the salt and the black pepper, adding a splash of cold tap water (not from the measured water) until pourable.
5. Peel the cooled eggs and cut them in half lengthwise.
6. In a large bowl, toss the cooled rice with the black-eyed peas, red bell pepper, green onion and half the parsley, then add two-thirds of the dressing and toss again.
7. Fold in the spinach and romaine just before serving.
8. Divide the salad among 4 plates, top each with the egg halves, drizzle with the remaining one-third of the dressing and scatter over the remaining half of the parsley.