- 500g salad potatoes
- 200g green bean, trimmed
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 large ripe tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 100g lardons
- 1 garlic clove, chopped
- few basil leaves, shredded
- 1 tbsp red wine vinegar
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 veggieOmit the lardons and fry 100g sliced button mushrooms instead.