Broad bean, free range egg and radish salad
( SERVES 4 )
20/1/2010
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Ingredients
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| 500 g | Broad beans, shelled |
| 1 sprig | Fresh mint |
| 4 | Eggs |
| 2 tbsp | Extra virgin olive oil |
| 1 | Lemon, juiced |
| 1 to taste | Salt & freshly ground pepper |
| 2 | Radishes, sliced |
Directions
- Bring a saucepan of water to a boil. Throw in the beans and mint and let cook for 2 minutes then drain.
- Boil the eggs for 4 minutes then pour off the water and run plenty of cold water over the eggs until they are cool enough to handle. Peel and quarter.
- Heat a pan, add the olive oil, the beans and the lemon juice, toss then season to taste.
- Arrange the broad beans and eggs on plates with the slices of radish, pouring over any pan juices. Serve with crusty bread.
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