Boiled eggs with potato and green bean salad with pesto

Ingredients

For 1 serving

• Eggs2
• Potatoes180 g
• Green beans150 g
• Basil pesto20 g
• Cherry tomatoes80 g
• Saltto taste
• Black pepperto taste

Contains: lactose, nuts, eggs,

In season: June – September

Method

1. Put two small pans of water on to boil. Peel the potatoes and cut them into roughly 2 cm cubes; top and tail the green beans and wash them.
2. Gently lower the eggs with a spoon into one pan once boiling and cook for 9 minutes, until the yolks are firm; cool them in cold water, then peel.
3. Meanwhile salt the other pan and cook the potatoes and green beans together for 10 minutes, until the potatoes are easily pierced and the beans are tender but still green; drain.
4. Wash and halve the cherry tomatoes. In a bowl dress the still-warm vegetables with the pesto alla genovese, the tomatoes, salt and black pepper; warm, they soak up the dressing better.
5. Cut the eggs into wedges and serve them on the salad.