Bean Salad with Egg

Ingredients

• 4 thin stalks of leek
• 2 Spring Onions
• 4 eggs
• 2 tbsp coarse mustard
• 2 tbsp sesame seeds
• 2 tbsp olive oil
• 100 ml Vegetable broth
• 2 tbsp lemon juice
• 4 tbsp white balsamic vinegar
• 2 tsp Honey
• Salt
• Pepper
• 400 g kidney beans (canned; drained weight)

Instructions

1. 1.

   Wash and trim the leeks, cut them lengthwise in half. Place in a steamer basket, steam in a covered pot for about 5–8 minutes, then let cool to lukewarm. While steaming, wash and trim the spring onions, cutting them diagonally into rings.

2. 2.

   Boil the eggs for about 5 minutes, then shock them in cold water.

3. 3.

   In the meantime whisk together mustard with sesame seeds, olive oil, vegetable broth, lemon juice, balsamic vinegar, and honey. Season with salt and pepper.

4. 4.

   Drain the beans, rinse with fresh water, and arrange on plates with the leeks and spring onions. Peel the eggs, cut them in half, and place on top.

5. 5.

   Drizzle the bean salad with egg with the dressing and serve.