Bring a medium pot of water to a boil. Carefully lower in the eggs and boil for 8-10 minutes for hard-boiled eggs. Once done, transfer eggs to a colander and run under cold water to stop the cooking process. Once cool, peel and set aside.
In a large mixing bowl, add the baby spinach, shredded carrots, and peas. If you are using frozen peas, make sure they are thawed.
In a small bowl, whisk together the tahini, olive oil, lemon juice, salt, and pepper. Adjust to taste with more salt or lemon juice if required.
Slice the boiled eggs in half and place them on top of the salad. Drizzle the prepared dressing over the salad and gentle mix to combine.
Finish off by sprinkling the chopped cilantro over the top and add crushed red pepper flakes if desired.
Serve immediately and enjoy this refreshing Mediterranean classic!
