Summer egg salad with basil & peas
Serves 2
Ingredients
- 160g French beans (trimmed)
- 160g frozen peas
- 150g new potatoes (thickly sliced)
- 3 eggs
- 160g romaine lettuce (roughly torn into pieces)
For the dressing
- 1 tbsp extra virgin olive oil
- 2 tsp cider vinegar
- ½ tsp English mustard powder
- 2 tbsp chopped mint
- 3 tbsp chopped basil
- 1 garlic clove (finely grated)
- 1 tbsp capers
Method
- Cook the potatoes in a pan of simmering water for 5 minutes. Add the beans and cook 5 minutes more, then tip in the peas and cook for 2 minutes until all the vegetables are just soft. Meanwhile, boil the eggs in another pan for 8 minutes. Drain and run under cold water, then carefully shell and halve.
- Mix all the dressing ingredients together in a large bowl with a good grinding of black pepper, crushing the herbs and capers with the back of a spoon to intensify their flavours.
- Mix the warm vegetables into the dressing to coat, then add the lettuce and toss everything together.
- Place onto plates, top with the eggs and grind over some black pepper to serve.
