Ingredients

  • 2 free-range eggs, hard boiled
  • 1 kg Taste The Difference Jersey royal potatoes
  • 420 g tin red kidney beans, drained
  • 115 g basics Greek salad cheese
  • 0.5 bunch spring onions, chopped
  • 2 tbsp olive oil by Sainsbury's
  • 1 tbsp vinegar
  • 1 tsp mustard
  • 1 bag basics crunchy salad

Method

  1. 1

    Boil the eggs for 8 minutes, then drain and cool.

  2. 2

    Place the potatoes in a pan of cold water, bring to the boil then cook for 12-15 minutes until tender. Drain, cool slightly and thickly slice.

  3. 3

    Place the potatoes in a large bowl with the drained red kidney beans. Add the peeled and quartered eggs. Stir in the Greek salad cheese and spring onions.

  4. 4

    Mix the olive oil, vinegar and mustard and toss through.

  5. 5

    Serve with crunchy salad.

Nutritional Details

Each serving provides
  • Energy 1624kj 388kcal 19%
  • Fat 8.6g 12%
  • Saturates 54.7g 274%
  • Sugars 2.5g 3%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 394kj/94kcal

Each serving provides

13.2g carbohydrate 3.0g fibre 4.0g protein

 
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