Refreshing, healthy and delicious with beans, boiled eggs & parsley dressing.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 8 mins
4 free-range eggs
100 g fine green beans, trimmed
1 C (250 ml) curly-leaf parsley
2 cloves garlic, chopped
juice and zest of 1 lemon
3 Tbsp (45 ml) white wine vinegar
¼ C (60 ml) extra virgin olive oil
1 x 400 g can cannellini beans, drained and rinsed
1 x 170 g can tuna chunks in brine, drained
100 g mixed salad leaves
1 small cucumber, seeded and sliced
4 celery sticks, thinly sliced
Place the eggs in a small saucepan of boiling water and cook them for 6–8 minutes so that they are medium hard. Cool them slightly, then peel and cut into quarters.
Pour boiling water over the green beans and allow to stand for 2 minutes. Refresh the beans in ice-cold water and set aside.
To make the dressing, put the parsley and garlic into a food processer and blitz until finely chopped. Add the lemon juice, zest and vinegar, then slowly add the oil. It should look like a runny pesto.
Gently mix half of the dressing with the green beans, cannellini beans and the tuna.
Arrange the salad leaves, cucumber and celery on a platter and top with the egg quarters, beans and tuna. Finish off with more dressing.