This makes a light, tasty starter.
1 lb (450 g) green beans
2 tsp white wine vinegar
1 small clove garlic, peeled and crushed
1/2 tsp wholegrain mustard
2 tbsps olive oil
4 hard boiled eggs, peeled
sprig of thyme
1. Cook the beans in boiling water for 3 to 4 minutes until still crunchy.
2. Blend vinegar, garlic, mustard and oil together. Season. Pour over warm drained beans and cool.
3. Roughly chop egg whites and sieve yolks. Sprinkle over beans and garnish.
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