Pea & bean salad with soft boiled eggs

Silvana Franco makes a lovely seasonal salad with eggs and crispy ham - the perfect summer lunch.

DURATION 0:04:54

Tags: beans, salad recipe, peas, Silvana Franco,

Recipe -

Ingredients

2 shallots, very thinly sliced
Juice 1 lemon
4 Waitrose British Blacktail Free Range Eggs
280g essential Waitrose Runner Beans, sliced diagonally
250g essential Waitrose Round Beans, trimmed
500g essential Waitrose Peas, shelled
2 tbsp roughly chopped fresh mint
1 large green chilli, deseeded and finely chopped
1 tbsp extra virgin olive oil
25g pack 2 slices Waitrose Farm Assured Parma Ham

 

Method

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

2. Cook the eggs in a small pan of boiling water for 8 minutes, 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 minutes 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.

Nutritional Info

Typical values per serving:

Energy 942kj
225kcal
Fat 12g
Saturated Fat 2.9g
Carbohydrate 13.4g
Sugars 5.7g
Protein 15.9g
Salt 0.6g
Fibre 6.5g

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