This is a very typical salad in Gibraltar, and even though I have this at any time of the year it always reminds me of summer for some reason. it requires a bit of advance preparation (cooking the potatoes and green beans in advance and allowing them to cool), but it is so worth it. The original version of this salad usually contains tuna, but this is something I obviously omit in this vegetarian version as it is perfectly good as a vegetarian salad. In this recipe I am giving the basic ingredients for the salad but I many times use it as a base and include other ingredients such as olives, roasted red peppers, baby corn or asparagus. I like to be creative when it comes to my salads (although I am more of tossing in whatever I have in my fridge that may go with it), and I invite you to do the same. Add whatever you might find tasty.
The star of the dish though should be the green beans. Fortunately we get good quality produce here and there are several varieties; the round green beans and the larger flat green beans. The latter are crunchier and sweeter which is my preference.
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Pin recipe Ingredients
- 300 g green beans
- 350 g potato (2 medium)
- 3 eggs
- ½ lemon, juice
- 3 tbsp olive oil
- 35 g spring onion (about 4)
- 1 tsp chopped parsley to garnish
- 10½ oz green beans
- 12½ oz potato (2 medium)
- 3 eggs
- ½ lemon, juice
- 3 tbsp olive oil
- 1 oz spring onion (about 4)
- 1 tsp chopped parsley to garnish
Instructions
- Pour 1.5 to 2 litres of cold water into a large pan and bring to the boil with a large pinch of salt.
- Peel the potatoes and cut in half. Once the water is boiling add to the pan and allow to simmer for about 25 minutes.
- In the meantime cut the ends off the green beans where it was joined to the stalk (but this is optional), and cut into pieces about 3-4 centimetres in length(about 1.5 inches).
- Place 3 eggs in a pan with cold water and bring to the boil, then take off the heat and allow to rest in the hot water for at least 10 minutes. This will ensure the eggs are hard boiled. This however is down to personal preference.
- Cook the green beans with the potatoes for about 10 minutes until they are both soft, but don’t let them go mushy.
- Drain them, cover them with kitchen paper and allow them to cool to room temperature.
- When the potatoes and green beans have cooled down, place in a bowl. Cut the spring onions into slices and marinade with the olive oil, lemon juice and a generous pinch of salt.
- Finally peel the eggs and finely dice one, add to the salad, mix well. Cut the other 2 eggs into wedges and garnish over the top with chopped parsley.
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4.50 from 2 reviews
