This delightful stir-fry of runner beans and peas, fresh from the pod is the epitome of summer. Fresh, tastes and textures straight from the summer garden with the addition of salty feta cheese and a little bacon for the meat-eater.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 4 oz/100g sliced runner beans
- 8 oz/225g mixed, podded peas and broad beans
- 6 oz/150g lightly smoked bacon pieces or lardons
- 4 tbsp vinaigrette
- 4 oz/100g baby plum tomatoes, halved
- 4 oz/100g feta cheese, diced
- Small handful fresh young mint leaves
- 4 small, fresh eggs
- Put a large pan of water on to boil. Add the runner beans and a few of the mint leaves. Return to the boil and gently boil for 2 - 3 minutes before adding the peas and broad beans. Return to the boil and bubble for a further 5 minutes. Remove the vegetables from the pan with a slotted spoon and drain in a colander. Keep to one side.
- Return the water to the boil and turn down to a gentle simmer. Crack the eggs one by one onto a saucer and slide each into the water. Once all four eggs are in the bubbling water, remove from the heat and set aside.
- Place a wok over a high heat. As soon as it's very hot, add the bacon pieces and stir-fry for 2-3 minutes until golden and beginning to crisp. Remove the bacon from the wok with a slotted spoon and keep warm.
- Add 2 tbsp of vinaigrette to the fat in the pan, let it sizzle, then add all the vegetables with the tomatoes and remaining mint. Stir-fry for 2 minutes then add the feta cheese and remaining vinaigrette dressing.
- Divide the vegetables between four dinner plates, place a poached egg on each and serve.