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How to make Five bean salad with egg

Yield = 4
Prep time: 0:15
Cook time: 0:05
Total time: 0:20

Ingredients

  • 200g frozen broad beans
  • Juice of 1/2 lemon
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 large green chilli, seeds removed, finely chopped
  • 1 punnet mung bean sprouts
  • 300g mixed green and Italian flat beans, sliced on the diagonal, blanched
  • 410g canned red kidney beans, rinsed
  • 12 quail eggs*, hard-boiled, halved (or 4 eggs, hard-boiled, quartered)
  • 2 eschalots, thinly sliced
  • Grilled tortillas, cut into wedges

Method

  • Step 1 Boil broad beans in salted water for 4-5 minutes until tender. Drain, refresh in cold water and drain. Shell beans.
  • Step 2 In a large bowl, whisk lemon juice and oil. Mix in chilli, sprouts and all beans, then season. Place in bowls. Top with egg and eschalot. Serve with tortillas.