Put the beans in a pan of boiling water. Let them cook for 3 to 5 minutes. Then, put the beans in a colander. Drain the excess water from the beans. After that, pour cold water over the beans to refresh them., Use your nail to slit the skin of each bean. Remove the green bean and throw the skin away. Set the beans aside for a few minutes.Make sure your hands have been washed before removing the skins.
 Put olive oil, lemon juice, garlic, and chili flakes into a bowl. Whisk the ingredients together. Add a pinch of salt and pepper for flavor., The way you cook the rice depends on the type of wild rice you bought. Cook the wild rice according to the instructions on the packaging. Typically, you will need to pour the wild rice into a pot of boiling water. Cook the rice on the lowest setting for about 10 to 15 minutes.The cook time could be as little as 3-5 minutes, depending on the brand of wild rice.
 Put all of these ingredients into a bowl. Then, pour in the dressing. Toss gently until the ingredients and dressing have been thoroughly mixed together., Whether you bought or grew the cress, you will need to wash it first. Put it under running water to wash off any dirt or debris that may be on the cress. Put the cress between paper towels for a few minutes to dry it off. Then, use a chef’s knife to cut it into small enough pieces to fit on top of the eggs., Put the two to three handfuls of cress into the bowl with the other ingredients. Toss the salad gently. Then, serve immediately. For leftovers, cover the salad and put it in the refrigerator. Eat the leftovers within 24 hours.
Cook and drain the broad beans.
Remove the skins from the beans.
Make the dressing.
Cook the rice.
Mix wild rice, broad beans, avocado, spring onions, and radishes together.
Prepare the cress.
Add the cress.
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