Amanda Laird: Broad bean, free range egg and radish salad

Broad bean, free-range egg and radish salad. Photo / Babiche Martens

Serves 4

500g fresh broad beans, shelled
1 sprig of fresh mint
4 free-range eggs
2 Tbs extra virgin olive oil
Juice of one lemon
Flaky salt and freshly ground black pepper
2-3 radishes, depending on size

1 Bring a saucepan of water to a boil. Throw in the beans and mint and let cook for 2 minutes then drain.

2 Boil the eggs for 4 minutes then pour off the water and run plenty of cold water over the eggs until they are cool enough to handle. Peel and quarter.

3 Heat a pan, add the olive oil, the beans and the lemon juice, toss then season to taste.

4 Arrange the broad beans and eggs on plates with the slices of radish, pouring over any pan juices. Serve with crusty bread.