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Warm potato & green bean salad with a soft egg

Warm potato & green bean salad with a soft egg

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A satisfyingly seasonal salad

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal589
fat37g
saturates8g
carbs46g
sugars7g
fibre5g
protein22g
salt1.9g
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Ingredients

  • 500g salad potatoes
  • 200g green bean , 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

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

RECIPE TIPS
MAKE IT VEGGIE

Omit the lardons and fry 100g sliced button mushrooms instead.

Goes well with

Recipe from Good Food magazine, June 2006

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A star rating of 5 out of 5.9 ratings
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