Cannellini bean and egg salad with crispy crumbs (Serves 2) Cals 375pp – BBC Good Food

Another new lunch salad success!

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1 tin of cannellini beans, drained and rinsed
1 little gem lettuce, roughly chopped
2 large eggs
8 spring onions, root removed and cut half way down the green stem
Half a small red onion, finely diced
Small bunch of parsley, chopped
1tbsp olive oil
1tsp Dijon mustard
1 lemon, quartered
1 slice wholemeal bread, torn into chunks

1. Bring a pan of water to the boil and boil the egg for 6 minutes, in the last 2 minutes add the spring onions. Drain and run cold water over both. Set aside to cool.

2. Meanwhile, heat half the oil in a pan and add the bread before seasoning. Cook mixing regularly for 4 minutes before removing from the heat.

3. Mix the beans, little gem, red onion, the rest of the oil, Dijon mustard and juice of half the lemon and mix well. Split between two plates.

4. Top the salad with the spring onions, and peel the eggs. Cut the eggs in half and add to the plate before adding the bread.

Serve with an extra wedge of lemon

Nutrition per portion*
Calories 375
Protein 24g
Carbohydrate 31g
Fat 17g
Fibre 12g

This was really tasty and perfect for a weekend lunch. Nom! X

*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.20140614-101840 pm-80320693.jpg
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