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Member recipe

Pea and Bean Salad with soft boiled eggs

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Cooking time

Prep: 10 minutes Cook: 10 minutes

Skill level



Serves 4

A perfect summer lunch (225kcals)

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  • 2 shallots, thinly sliced
  • juice 1 lemon
  • 4 free range eggs
  • 280g runner beans, sliced diagonally
  • 250g round beans, trimmed
  • 500g peas, shelled
  • 2 tbsp fresh mint, roughly chopped
  • 1 large green chilli, deseeded an dfinely chopped
  • 1 tbsp olive oil (optional)
  • 25g Parma ham


  1. Put the sliced shallots into a bowl with half the lemon juice and set in the aside.

  2. Cook the eggs in a small pan of boiling water for 8 mins, then peel and halve.

  3. Meanwhile, cook the beans and peas in a separate pan of boiling water until tender. Drain and cool under running water, then place in a large bowl. Add the mint, chilli, remaining lemon juice (and olive oil) and toss well together.

  4. Heat a large non-stick frying pan and cook the Parma ham for 1-2 mins on each side until crisp. Transfer to a plate lined with kitchen paper.

  5. Divide the dressed beans and peas between 4 serving plates. Top each with the shallots and boiled eggs. Crumble the Parma ham into small pieces, scatter over and serve.

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