Asian Egg and Bean Salad

This salad is fresh and vibrant just like a good salad should be. It will perk up your taste buds and your day and it's really easy to achieve. 

With a kick of chilli, warmth from the garlic, tang from limes and richness from the tahini, this dressing has it all! The recipe is from Jamie Oliver's book 7 Ways and I really like the way the soft boiled eggs mix with everything adding even more indulgence and deliciousness to every mouthful. If you can't find edamame beans (though you should be able to find them in the freezers of most supermarkets), you could use any greens you fancy.

Asian Egg and Bean Salad

Serves 2

4 large eggs

160g soya/edamame beans (usually found in the frozen section)

160g mangetout

1 fresh red chilli

1 clove garlic

2 limes

2 tbsp tahini (or peanut butter)

1 tbsp soy sauce

1 tsp olive or rapeseed oil

Cook the eggs in a pan of boiling water for 6 minutes, adding the soya/edamame beans and mangetout for the last 2 minutes then drain everything and run under cold water to stop the cooking.

Meanwhile, halve and de-seed the chilli, peel the garlic, then pound both into a pestle and mortar (or blitz in a blender). Finely grate the zest of 1 lime onto a board for later then squeeze the juice of both limes into the pestle mortar (or blender) and muddle in with the tahini. Stir in the soy sauce and set aside.

Toss the blanched veg in the oil and divide between two plates. Peel the eggs and sit them on top. Spoon over the dressing and sprinkle over the lime zest.