Warm French Bean and Egg Salad with Horseradish Cream

Warm French Bean and Egg Salad with Horseradish Cream

Ready in 25 minutes Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 11, 2018.

Peel eggs under cold running water. This will help the shells come away easier.


Ingredients

French Bean and Egg Salad

  • 3-4 eggs
  • 1 marzano tomato
  • ½ telegraph cucumber *
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 200g green beans
  • 1 can cannellini beans, drained and rinsed
  • 1 tablespoon vinegar (e.g. red wine, white wine, cider)
  • 2 teaspoons mustard (e.g. Dijon, wholegrain)
  • 1-2 handfuls rocket
  • 150g snow peas

To Serve

  • 80g veggie horseradish dill dressing
  • 25g walnuts
  • 2 tablespoons picked mint leaves

Steps

  1. Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 4-6 minutes (for hard-boiled), or until cooked to your liking. Drain and cool under cold water.
  2. Cut tomato into 1cm wedges and peel cucumber into long, thin ribbons.
  3. Heat a drizzle of oil and butter in a large fry-pan on medium-high heat. Cook garlic and beans for 2-3 minutes, until bright green and tender. Add cannellini beans, vinegar and mustard. Cook for about 1 minute, remove from heat and season to taste.
  4. When eggs have cooled, peel, cut into halves and season.
  5. Place rocket, snow peas, cucumber and tomato in a large bowl and toss to combine.
  6. To serve, pile bean mixture and rocket mixture onto a serving plate, alternating as you go. Top with eggs and drizzle over horseradish dill dressing. Sprinkle over walnuts and garnish with mint leaves.

Nutritional Information

Energy 1916 kj
458 kcal
Protein 25.2g
Carbohydrate 27.5g
Fat 24.1g