A great veggie twist on this classic meal
Recipe by Jennifer Bedloe
Prep time: 5 mins
Cook time: 5 mins
Cal 268 | fat 20g | sat fat 3g | carbs 5g | sugar 4g | protein 16g | fibre 3g | salt 0.7g
You will need
150g green beans, trimmed
50g skin on almonds
20g pack coriander
2 tbsp fat free/low fat French dressing
1 Put the eggs into a small pan, cover with cold water and bring to a rolling boil. Turn off the heat and set the timer for 4 minutes. Remove the eggs and cool under cold running water, then peel. Slice and set aside.
2 Meanwhile, cook the beans in boiling water for 2–3 minutes, then drain and refresh under cold running water. Lightly toast the almonds in a dry pan and roughly chop.
3 Chop the coriander leaves and arrange the beans, coriander, almonds and eggs on a serving plate. Season and drizzle the dressing over.
By Alice Wilkinson from eathealthymagazine.co.uk