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.
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Esta historia es de la edición July 13, 2021 de WOMAN'S WEEKLY.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
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