Warm potato & green bean salad with a soft egg
A satisfyingly seasonal salad
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Vegetarian
- Slice the potatoes, there's no need to skin them, then cook in boiling salted water until tender, about 20 mins, adding the beans halfway through. Drain well, then toss in 1 tbsp olive oil.
- Boil the eggs for 5 mins, drain, cool and shell. Quarter, deseed and chop the tomato. Heat the remaining oil in a frying pan, fry the lardoons until crisp and turning brown. Add the garlic and tomato and heat through briefly.
- Divide the potatoes and beans between two plates. Stir the basil and vinegar into the pan and heat through briefly, then spoon over the salad. Cut the eggs in half and sit them on top.
Make it veggie
Omit the lardons and fry 100g sliced button mushrooms instead.
Per serving
589 kcalories, protein 22g, carbohydrate 46g, fat 37 g, saturated fat 8g, fibre 5g, sugar 7g, salt 1,9 g
Recipe from Good Food magazine, June 2006.
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http://www.bbcgoodfood.com/recipes/2583/
http://www.bbcgoodfood.com/recipes/2583/
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Ingredients
- 500g salad potatoes
- 200g green beans , trimmed
- 3 tbsp olive oil
- 2 eggs
- 1 large ripe tomato
- 100g lardons
- 1 garlic clove , chopped
- few basil leaves , shredded
- 1 tbsp red wine vinegar
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Vegetarian
Ingredients
- 500g salad potatoes
- 200g green beans , trimmed
- 3 tbsp olive oil
- 2 eggs
- 1 large ripe tomato
- 100g lardons
- 1 garlic clove , chopped
- few basil leaves , shredded
- 1 tbsp red wine vinegar
Per serving
589 kcalories, protein 22g, carbohydrate 46g, fat 37 g, saturated fat 8g, fibre 5g, sugar 7g, salt 1,9 g
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18 February 2011
delsh21 rated and commented on this recipe
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09 April 2011
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09 April 2011
els commented on this recipe
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