Warm potato & green bean salad with a soft egg
Serves 2
Easy
Prep:
Cook:
A satisfyingly seasonal salad
Skip to ingredients
Showing items 1 to 3 of 6
- 500g saladpotatoes
- 200g green beantrimmed
- 3 tbsp olive oil
- 2 eggs
- 1 large ripe tomato
- 100g lardons
- 1 garlic clovechopped
- few basil leavesshredded
- 1 tbsp red wine vinegar
Nutrition: per serving
- kcal589
- fat37g
- saturates8g
- carbs46g
- sugars7g
- fibre5g
- protein22g
- salt1.9g
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.
