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  • 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


  1. Lightly toast the pine nuts in a dry frying pan until lightly golden.
  2. Blanch the beans in boiling lightly salted water for 3-4 minutes or until just tender.
  3. Make the dressing by whisking together the oil, vinegar, caster sugar and soy sauce and season to taste.
  4. Stir in the blanched beans and the tomatoes and sweetcorn.
  5. 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.
  6. Spoon over the tomatoes, beans and dressing, and finish by scattering over the pine nuts.
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