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Runner bean, courgette and mangetout mimosa
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Serves: 6 as a starter
200g runner beans, halved widthways and thinly sliced
200g mangetout, thinly sliced
2 tsp dijon mustard
2 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1 echalion shallot, very finely chopped
2 eggs, hard boiled
1. Spiralise the courgettes, or slice them using a mandoline or julienne peeler. Cook the runner beans in a large pan of boiling, salted water for 2 minutes. Add the mangetout and courgette and cook for 1 minute more. Drain, cool under cold running water and pat dry on kitchen paper. Transfer to a serving platter.
2. Whisk together the mustard, vinegar and olive oil, season and stir in the shallot. Peel and halve the eggs, then finely chop the whites and crumble the yolks. Spoon the dressing over the salad, then scatter with the egg whites and yolks. Grind over some black pepper and serve.
This recipe appeared in Waitrose Health, Spring 2018 issue
Typical values per serving:
This recipe was first published in April 2018.