The addition of the eggs means extra protein here! This is enough for four people but you can easily halve the quantities.
- 8 tbsp olive oil
- juice of one lemon
- 2 small red onions, finely sliced
- 2 tins cannellini beans, drained and rinsed
- packet flat leaf parsley, chopped
- packet oregano, leaves only, chopped
- black olives (about 30)
- 4 large eggs
Put a medium sized pan of water on and bring to the boil. When it is boiling reduce the heat and gently lower the eggs in one by one with a slotted spoon. Now turn the heat back up and set a timer for 8 minutes.
While the eggs are cooking prepare the salad. Put the olive oil and the lemon juice into a serving bowl and whisk with some salt and pepper. Then add the onion, beans, herbs and olives. Mix gently to combine.
When the eggs are done put them into a bowl of cold water, then place the bowl under a running tap for 2 minutes. This will stop the eggs from cooking any further and make them cool enough to handle. You can then peel off the shells, quarter the eggs, and place them on top of the salad.