Ingredients
- 1 x 400g tin butterbeans rinsed
- 1 small red onion finely chopped
- A handful of fresh parsley chopped
- A big handful of Spinach
- 1 hard-boiled egg sliced
For the Dressing:
- 2 cloves garlic minced
- 2 tablespoons olive oil
- Juice of 1/2 lemon
- 2 teaspoons honey
- 1 small teaspoon of Dijon mustard
- Pinch of chilli flakes
- Sea salt
Instructions
Hard-boil the Eggs:
- Place the egg in a saucepan and cover with cold water.
- Bring the water to a boil over medium-high heat.
- Once boiling, cover the saucepan, remove from heat, and let sit for 6-8 minutes until slightly jammy inside.
- Afterwards, transfer the eggs to a bowl of ice water to cool. Once cool, peel and slice them.
Prepare the Dressing:
- In a small bowl, whisk together minced garlic, olive oil, lemon juice, Dijon mustard, chilli flakes, honey, and salt until well combined. Set aside.
Sauté the Ingredients:
- In a pan, heat a bit of olive oil over medium heat.
- Add the chopped red onion and sauté until softened, about 3-4 minutes.
- Add the rinsed butterbeans to the pan and cook for another 2-3 minutes until heated through.
- Toss in the spinach and let it wilt slightly, stirring frequently.
- Finally, add the chopped parsley and sauté for an additional minute.
Assemble the Salad:
- Transfer the sautéed mixture to a serving bowl.
- Pour the prepared dressing over the warm salad and toss gently to combine.
- Arrange the sliced jammy-boiled eggs on top of the salad.