Cannellini bean & egg salad with crispy crumbs

Cannellini bean & egg salad with crispy crumbs

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Cooking time

Prep: 15 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

This healthy salad has lots of textures - soft beans, crunchy breadcrumbs, creamy egg and crispy Little Gem lettuce

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
333
protein
20g
carbs
26g
fat
17g
saturates
4g
fibre
10g
sugar
6g
salt
0.7g

Ingredients

  • 2 medium eggs
  • 8 spring onions, trimmed (remove the root and half of the dark green part)
  • 1½ tbsp olive oil
  • 1 slice wholemeal bread, broken into chunky breadcrumbs
  • 400g can cannellini beans, drained and rinsed
  • juice ½ lemon
  • 1 tsp Dijon mustard
  • ½ small red onion, finely chopped
  • handful parsley, roughly chopped
  • 1 Little Gem lettuce, roughly chopped

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Method

  1. Cook the eggs in boiling water for 6 mins, or longer if you prefer them hard-boiled. Add the spring onions for the final 3 mins of cooking. Remove and run both under cold water. When cool enough to handle, pat the spring onions dry and peel the eggs.
  2. Meanwhile, heat ½ tbsp of the oil in a non-stick frying pan. Tip in breadcrumbs and season. Fry for 3-4 mins until crisp and golden, then set aside.
  3. Toss the spring onions with the beans, lemon juice, mustard, red onion, parsley, remaining oil and lettuce. Season and arrange halved boiled eggs on top. Sprinkle with the crumbs and eat straight away.

Recipe from Good Food magazine, June 2013

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Comments

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sushbgowda's picture

Love this!!

cmikolj's picture

Only one ingredient is listed! Where's the rest?

last edited: 16:31, 21st Jun, 2013
gengenjones's picture

I loved this salad, apart from cooking the spring onions - I definitely prefer them raw. Fabulously tasty otherwise.

last edited: 16:49, 21st Jun, 2013

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