This quick and easy recipe only required 10min of preparation time. Perfect to enjoy on a mild summer night. Start by boiling eggs and blanching beans, before setting them aside. Sauté garlic and SA Mushrooms white button mushrooms until golden, then let them cool. Mix up a simple dressing. Peel and slice the eggs. Combine mushrooms, beans, herbs, and eggs, gently tossing with dressing. Finally, crown with anchovy fillets for a finishing touch before serving.

Servings

Serves 4

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients

400g Mushrooms

1 tbsp olive oil

1 clove garlic, crushed

4 eggs

200g green beans, trimmed

1 cup flat leaf parsley, roughly chopped

2 tbsp chopped chives

6 anchovy fillets

Dressing

⅓ cup olive oil

2 tbsp white balsamic vinegar

2 tbsp lemon juice

1 tbsp capers, chopped

2 cloves garlic, crushed

Salt

Pepper

2 tsp dijon mustard

Method

1. Place a medium saucepan of water over high heat. Once boiling, add eggs and cook for 5-7 minutes. Remove eggs from the saucepan and set aside.

2. Place beans in the boiling water and cook for 2 minutes. Remove from the saucepan and place in a bowl of cold water. Set aside until required.

3. Place oil in a large frying pan over medium heat. Add garlic and mushrooms and cook, stirring for 3-4 minutes. Remove from the heat and allow to cool slightly.

4. To make the dressing, add all ingredients in a bowl and whisk to combine or place ingredients into a jar and shake to combine.

5. Peel eggs and cut in half.

6. Combine mushrooms, chopped herbs, beans and eggs in a large bowl. Add dressing and gently toss to coat.

7. Top salad with anchovy fillets and serve.

Recipe written by Helena Dowdall