Vegie DINNERS

SUMMER EGG SALAD WITH BASIL & PEAS

PREP 10 MINS COOK 15 MINS

SERVES 2 (AS A MAIN)

150g Baby Spud Lite potatoes, unpeeled, thickly sliced
160g small green beans, trimmed, halved crossways
160g frozen peas
3 x 60g eggs
160g cos lettuce, roughly torn into pieces

DRESSING

1 Tbsp extra virgin olive oil
2 tsp apple cider vinegar
½ tsp English mustard powder or gluten-free powder
2 Tbsp chopped mint
3 Tbsp chopped basil
1 clove garlic, finely grated
1 Tbsp capers
Freshly ground black pepper

1 Cook the potatoes in a saucepan of simmering water for 5 minutes. Add the beans and peas and cook for a further 2-3 minutes or until all the vegetables are just tender.

Meanwhile, boil eggs in another saucepan