Member recipe
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Pea and Bean Salad with soft boiled eggs

By hl.uw (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
A perfect summer lunch (225kcals)
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Ingredients

  • 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

Method

  • STEP 1
    Put the sliced shallots into a bowl with half the lemon juice and set in the aside.
  • STEP 2
    Cook the eggs in a small pan of boiling water for 8 mins, then peel and halve.
  • STEP 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.
  • STEP 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.
  • STEP 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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