It is just something about those nice green long green beans. They are cutting their way through in my menu and keep inspiring me.
I went simple on them, only cooking them shortly to keep them look fresh and crunchy, and gave the whole dish a nice kick with a bit spicy crispy baby potatoes. Together with a lettuce and fired egg it makes a complete and nutritiously balanced lunch.
Green Beans Salad with Curry roasted Baby Potatoes and Fried Egg
– serves 2 –
Prep time: 30 min
3/4 lbs baby potatoes
2-3 Tbsp olive oil
1-2 garlic cloves
1 tsp red curry powder (add more if you like spicy)
1/2 lbs green beans
1-2 spring onions
handful of fresh dill
2 handfulls of lettuce leaves
salt, pepper and vinegar to taste (apple or white wine)
- Wash the potatoes and rub their outer skin. Do not peel them because the skin, when fried, will give them more taste.
- Put potatoes in enough cold water and cook over high heat, not more than 10 minutes after it starts to boil (however, cooking time will depend on their size – this is good for baby potatoes, but if you use bigger potatoes, cut them in quarters). Drain and leave to cool.
- Take another pot for the green beans. Put the water to boil, while trimming green beans. Cook them for 8-10 minutes, checking not to overcook them. They need to be crunchy.
- Season potatoes with curry powder. Take a large roasting pan, heat the oil, then throw in the potatoes, salt them and fry on high heat. You want them crispy and gold-brown on the outside so after a few minutes squish them with a fork, now add garlic and rotate potatoes in the pan from time to time. This all will take about 6-7 minutes.
- Take the potatoes out of the pan, leaving the frying oil for eggs.
- Wash the lettuce and trim into smaller pieces, putting them on the bottom of the plates in which you will serve the salad.
- Fry eggs the way you like them (using the oil from potatoes).
- Arrange green beans over the lettuce, top them with potatoes and egg. Sprinkle spring onions and dill over it. Season with more salt, pepper and a drizzle of vinegar to taste.