Ingredients
500g Wickham Farm potatoes
3 mini avocados or 1 medium avocados
200g beans, topped
3 eggs
1 lettuce, washed
Olive oil
2 tsp black sesame seeds
¼ red onion, sliced very finely
2 tbsp free range egg mayo
1 tbsp sour cream
1 tbsp lime juice
1 tbs olive oil
1 tsp seeded mustard (or Dijon)
Salt and pepper
Method
AVOCADO BEAN AND EGG SALAD
Boil eggs gently for 6 minutes. When cooked, drain hot water, and replace with cold water. Leave eggs to cool for another 5 minutes. Peel and cut into quarters.
Blanche beans in boiling water for 2 minutes then refresh in iced water immediately to cease cooking and ensure they don’t lose their colour. Cut in halves. Combine all dressing ingredients together and season. Cut avocados into cubes. Arrange cos lettuce leaves on a large flat platter. Scatter over beans, red onion and avocado pieces and then place egg quarters decoratively around the plate. Drizzle dressing over salad and top with black sesame seeds.
CRUSHED POTATOES
Cook potatoes in salted boiling water for 10-12 minutes until tender. Line a flat baking tray with baking paper and after draining potatoes, lay them out on the baking paper. Crush with a fork or potato masher, leaving some larger pieces. Drizzle with olive oil and season well with salt and pepper. Roast for approximately 20 minutes until crunchy and golden.
