Broad bean, free range egg and radish salad
( SERVES 4 )
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|500 g||Broad beans, shelled|
|1 sprig||Fresh mint|
|2 tbsp||Extra virgin olive oil|
|1 to taste||Salt & freshly ground pepper|
- 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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