Brilliant BEANS

In a salad, blended into houmous and braised with leeks – beans are in season and we show you what to do with them

- ROSIE BENSBERG

PER SERVING

248 cals, 30g fat, 20g sat fat, 6g carbs

TIP If you’re not a fan of eggs, try this with a ball of mozzarella torn on top instead.

BABY BROAD BEAN, PEA AND PEA SHOOT SALAD WITH EGGS AND CRISPY BACON

This is a lovely starter or light lunch. If you’re serving vegetarians, just omit the bacon.

SERVES 2

• 100g (3½oz) podded baby broad beans

• 100g (3½oz) podded peas

•4 lean smoked bacon medallions

•2 small eggs

•1 spring onion, thinly sliced

•75g (2½oz) pea shoots

•2tsp avocado oil

•Pinch of red pepper flakes

1 Bring a pan of lightly salted water to the boil and cook the broad beans for 2 mins. Add the peas for a further 1 min, until just tender. Drain and plunge into ice-cold water.

2 Heat a non-stick pan over a medium-high heat and cook the bacon medallions for 1-2 mins on each side, until crisp and golden. Remove with tongs and transfer to a paper towel, to drain any excess fat.