Legume salad with eggs and sesame seeds

Crunchy yet hardy, this legume salad recipe is packed with protein.
 
crunchy legume salad with eggs recipe

Recipe from: 31 December 2012
Preparation time: 15 min
Cooking time: 5 min
 
 

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

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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