Put 110 g eggs in 800 g water, boil 10 minutes at 100 °C, drain water and peel eggs.

Ingredients

• 600 gBeans, white, mature seeds, canned
• 120 gOnions, raw
• 40 gParsley, fresh
• 110 gEgg, whole, raw, fresh
• 70 gLemon juice, raw
• 45 gOil, olive, salad or cooking
• 4 gSalt, table
• 800 gBeverages, water, tap, drinking not counted – removed

Method

1. Put 110 g eggs in 800 g water, boil 10 minutes at 100 °C, drain water and peel eggs.
2. Slice 120 g onion, chop 40 g parsley and cut peeled eggs into six wedges.
3. Whisk 70 g lemon juice, 45 g oil and 4 g salt; toss with 600 g beans, onion and parsley.
4. Place eggs on salad, rest 5 minutes and divide between six small bowls.