Seasoned egg salad with basil and peas

INGREDIENTS

• 1 tsp black pepper
• 5 oz potatoes
• 6 oz green beans
• 6 oz frozen peas
• 3 eggs
• 6 oz lettuce
• 1 tbsp olive oil
• 2 tsp cider vinegar
• ½ tsp mustard powder
• 2 tbsp spearmint
• 3 tbsp basil
• 1 clove of garlic
• 1 tbsp capers

TOOLS

• 1 knife
• 1 grater
• 1 pan
• 1 pot
• 1 colander
• 1 bowl
• 1 spoon
• 1 plate

Cut potatoes into chunks and trim green beans.

Shred lettuce.

Chop spearmint and basil, then peel garlic.

Grate garlic with a grater.

Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the vegetables are just tender

Heat water in a pot and add eggs to it. Boil for 8 minutes, then turn off the heat.

Rinse and drain boiled eggs in a colander.

Peel the boiled eggs.

Cut peeled eggs in half.

Combine olive oil, garlic, cider vinegar, mustard powder, capers, spearmint, basil, and 1 tsp of black pepper in a bowl with a spoon. Crush capers with the back of a spoon and stir it in the seasoning mixture.

Add cooked vegetables and shredded lettuce to a bowl. Stir with a spoon to get a salad with basil and peas.

Transfer salad with basil and peas to a plate. Top with halved eggs and season with black pepper.

It’s ready to be served !