Healthy summer recipe for 2 people, takes only 12 mins; recipe has new potatoes, french beans, frozen peas, eggs, romaine lettuce, extra virgin olive oil, cider vinegar, english mustard powder, mint, basil, garlic clove and capers.
Summer egg salad with basil & peas
Course: Healthy summer
Servings
2
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 1 garlic clove, finely grated
- Extra Virgin Olive Oil: 1 tbsp extra virgin olive oil
- Mint: 2 tbsp chopped mint
- Basil: 3 tbsp chopped basil
- Cider Vinegar: 2 tsp cider vinegar
- Romaine Lettuce: 160g romaine lettuce, roughly torn into pieces
- Frozen Peas: 160g frozen peas
- Eggs: 3 eggs
- French Beans: 160g French beans, trimmed
- English Mustard Powder: 1/2 tsp English mustard powder
- Capers: 1 tbsp capers
- New Potatoes: 150g new potatoes, thickly sliced
Directions
- 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.
- 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.
- 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.
