250 g green beans, trimmed
1 tbsp lemon juice
1.5 tsp lemon zest
1 garlic clove, minced
1/8 tsp salt
2 tbsp vegetable oil
1 roasted red pepper, diced
1/2 113 g goat cheese, crumbled
4 cups mixed greens
Bring a large saucepan of water to a boil. Add eggs and boil 4 to 5 min. Remove eggs and plunge into a bowl filled with cold water. Add salt to boiling water in saucepan, then add beans. Cook until tender-crisp, 4 to 6 min. Drain and rinse immediately with cold water. Pat dry.
Whisk lemon juice with zest, garlic and salt in a large bowl.
Whisk in oil. Stir in red pepper and goat cheese. Add beans and toss to evenly coat. Divide greens among two plates. Top with green-bean mixture. Peel eggs. Place an egg over each portion and slice open with a knife. Season with pepper.
Calories 342, Protein 16g, Carbohydrates 16g, Fat 26g, Fibre 5g, Sodium 662mg.
Originally published on Chatelaine, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.
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