Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 8 people
Difficulty level: 1 out of 4
8 Ingredients
Number of servings
8
- 8 free range eggs
- 2 cans cannellini beans, drained, rinsed
- 6 tomatoes, cut into thin wedges
- 1 small red onion, finely chopped
- 1/4 bunch continental parsley, leaves chopped
- 2tablespoons balsamic vinegar
- 2tablespoons extra virgin olive oil
- 1 clove garlic, crushed
Nutrition per serving
971kJ / 232Cal
971 Kilojoules or 232 Calories
11% of daily energy intake*
Protein
14.5grams
Fat
10.4grams
Carbs
17.2grams
Sugars
5.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This simple bean and tomato salad makes a refreshing, tangy companion to grilled meat or fish at a summer barbecue or dinner party.
Method
Step 1 of 3
Place eggs in a saucepan of cold water. Bring to the boil, stirring. (This helps centre the yolks.) Boil for 8 minutes for medium, or until cooked to your liking. Refresh under cold water. Peel, then cut in half.
Step 2 of 3
Combine beans, tomato, onion and half of the parsley in a bowl. Season. Spoon onto serving plates.
Step 3 of 3
Arrange eggs over salad. Whisk vinegar, oil and garlic in a small bowl. Drizzle over salad. Serve sprinkled with remaining parsley.
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