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A plate of salad with potatoes, lettuce, peas and green beans topped with eggs

Summer egg salad with basil & peas

Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Drizzle seasonal greens, new potatoes and eggs with a tangy, herby dressing to make this healthy vegetarian lunch or dinner, packed with iron, folate and fibre

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal331
fat14g
saturates3g
carbs25g
sugars8g
fibre7g
protein12g
salt0.6g
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Ingredients

For the dressing

Method

  • STEP 1

    Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the vegetables are just tender. Meanwhile, boil the eggs in another pan for 8 mins. Drain and run under cold water, then carefully shell and halve.

  • STEP 2

    Mix all the dressing ingredients together in a large bowl with a good grinding of black pepper, crushing the herbs and capers with the back of a spoon to intensify their flavours.

  • STEP 3

    Mix the warm vegetables into the dressing to coat, then add the lettuce and toss everything together. Pile onto plates, top with the eggs and grind over some black pepper to serve.

RECIPE TIPS
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Goes well with

Recipe from Good Food magazine, June 2018

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Overall rating

Rating: 5 out of 5.7 ratings

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