crunchy legume salad with eggs recipe

Legume salad with eggs and sesame seeds

Recipe from: 31 December 2012
Preparation time: 15 min
Cooking time: 5 min
 
Crunchy yet hardy, this legume salad recipe is packed with protein.
 
 
 

Ingredients

 
  • Main ingredients:
  • 1
    packet sugar snap peas
  • 1
    packet mangetout
  • 1
    packet no name frozen peas - or fresh
  • 1
    packet PnP green beans
  • 1
    packet salad onion - chopped
  • 1
    packet bean sprouts
  • 1
    bunch chives - halved
  • 1
    small lemon - finely sliced peel
  • 2
    baby gems, or 1 small butter
  • lettuce - shredded (optional)
  • Dressing:
  • 2
    tsp
    sesame oil
  • 1
    Tbs
    PnP Finest extra-virgin olive oil
  • 60
    ml
    PnP lemon juice
  • 3
    ml
    sugar cubes
  • 1
    pinch
    salt and milled pepper
  • Topping:
  • 2
    large free range egg whites - hard boiled
  • 3
    Tbs
    sesame seeds, toasted in a dry pan
  • 1
    pinch
    salt and milled pepper
Servings: Change Serving
 
 

Method

 
Bring a pot of water to the boil.

Plunge sugar snap peas, mange tout and peas into boiling water and cook for 30 seconds.

Remove vegetables and place in a bowl of chilled water.

Cook green beans for 3 minutes in boiling water and add to chilled bowl of water.

Drain vegetables well and tip into a large bowl.

Add remaining ingredients and toss well.

Mix dressing ingredients together and pour over salad.

Finely mash eggs and mix with sesame seeds. Season.

Sprinkle over salad just before serving.

This recipe is sponsored by 
Pick n Pay and was created by Fresh Living magazine.
 
 

Read more on: recipe  |  salad
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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