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35.4p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Bring a small saucepan of water to the boil, lower in the eggs and simmer for 6½ minutes, before plunging into cold water. Leave until cool enough to peel.
Pour 250ml water into a deep, lidded frying pan and bring to a simmer. Place the leeks into the pan, cover with the lid, and cook for 10 minutes, or until tender. Lift the leeks out onto kitchen paper, and carefully pat dry.
Whisk together the olive oil, lemon juice, mustard and some seasoning in a large bowl. Stir in the leeks, shrimp, beans and herbs. Peel the eggs and halve. Serve the salad with the eggs on top.
To make this into a delicious packed lunch, hard-boil the eggs and roughly chop, before carefully stirring into the salad.
Typical values per serving when made using specific products in recipe
Energy | 1,760kJ/ 422kcals |
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Fat | 21g |
Saturated Fat | 3.8g |
Carbohydrates | 24g |
Sugars | 7g |
Fibre | 11g |
Protein | 27g |
Salt | 1.4g |
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