This bean and egg salad is one of the easiest recipes ever, and full of healthy veg.
- 1 large Lion Quality egg
- 100g/4oz canned cannellini beans, drained and rinsed
- 1 large tomato, sliced
- 75g/3oz cucumber, chopped
- 30ml/2 tbsp virtually fat free vinaigrette style dressing
- 25g/1oz young spinach leaves
Place the egg in a small pan of cold water. Bring slowly to the boil, then cook for 6 mins. Drain, rinse in cold water, tap the shell all over and remove. Quarter the egg.
Place the beans, tomato, cucumber and dressing in a serving bowl; season with plenty of black pepper and toss together. Add the egg and spinach leaves and toss lightly to mix. Serve with a small piece of bread.