zoom Runner bean, courgette and mangetout mimosa

    Save to your scrapbook

    Runner bean, courgette and mangetout mimosa

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Runner bean, courgette and mangetout mimosa

    • Vegetarian
    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 5 minutes
    • Total time: 25 minutes

    Serves: 6 as a starter


    2 courgettes
    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.

    Your recipe note

    Edit your recipe note

    This recipe appeared in Waitrose Health, Spring 2018 issue


    Average user rating

    0 stars