Belfast Telegraph

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Recipe: French bean, pine nut and egg salad

TV chef Rosemary Schrager is a big fan of delicious daytime delights – and reveals some of her favourite lunchtime recipe.

What you'll need

250g fine French beans, topped and tailed

1 garlic clove, finely chopped

1 tbsp extra virgin olive oil

40g pine nuts

2 slices Serrano ham, cut in quarters

Handful of rocket

2 eggs

30g Parmesan shavings

Fine sea salt and black pepper

FOR THE DRESSING

3 tbsp extra virgin olive oil

½ tbsp balsamic vinegar

SERVES 2

Cook beans in boiling water for about 3 minutes. Drain and add garlic, pinch of salt, 1tsp of ground black pepper and olive oil. Mix well and cool.

Whisk the ingredients for the dressing together and season. Lightly toast pine nuts in a small dry frying pan until golden. Toss half of them with French beans, retaining the other half for garnish. Toss the Serrano ham with beans and toss in rocket. Poach the eggs, divide the salad between two plates, top with poached eggs and surround with dressing. Garnish with Parmesan shavings and pine nuts.

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