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Ingredients
50 g pine nuts
100 g french beans, halved
2 plum tomatoes, halved & cut into slices
200 g mixed salad leaves
1 medium ripe avocado
2 hard boiled eggs, each cut into 6 wedges
100 g tinned sweetcorn
100 g french beans, halved
2 plum tomatoes, halved & cut into slices
200 g mixed salad leaves
1 medium ripe avocado
2 hard boiled eggs, each cut into 6 wedges
100 g tinned sweetcorn
Method
- Lightly toast the pine nuts in a dry frying pan until lightly golden.
- Blanch the beans in boiling lightly salted water for 3-4 minutes or until just tender.
- Make the dressing by whisking together the oil, vinegar, caster sugar and soy sauce and season to taste.
- Stir in the blanched beans and the tomatoes and sweetcorn.
- Arrange the salad leaves in a dish, cut the avocado in half, remove the stone and skin, cut into thin slices and arrange on top of the salad leaves with the eggs.
- Spoon over the tomatoes, beans and dressing, and finish by scattering over the pine nuts.
