Egg and Beans salad Recipes

Directions

Ingredients

400 g fresh fava beans in the pod
1/2 a fennel bulb
3 eggs, boiled and sliced.
Salt to taste
Freshly ground black pepper
Tomato Basil Vinaigrette

1/4 cup diced tomatoes
2 tbsp basil leaves, torn
2 cloves of garlic, diced
1 tbsp extra olive oil
1 tbsp balsamic vinegar

Preparation

To make the vinaigrette, combine the garlic, olive oil, vinegar, salt and pepper and whisk well till creamy. Combined with the tomatoes and basil and let rest in the refrigerator till the rest of the ingredients are ready.

Remove the fava beans from the outer pod. Place enough water to cover the beans in a pan, add a generous portion of salt and bring to a boil. Add the beans and cook for 2-3 minutes. Remove the beans from the water and plunge in an ice water bowl to stop the cooking. Now remove the tough outer layer from the beans.

Cut the leaves and stalks off from the fennel bulb, cut off the base and remove the tough outer layer (Save these for braises and stews). Cut the bulb in half; wash well to remove any dirt. Slice the bulb length wise to form thin strips.

Place the fennel and beans in a bowl and pour the tomato-basil vinaigrette over. Toss gently to combine, serve the salad topped with sliced eggs.

Egg and Beans salad

Directions

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