What do you do when you stagger in the door on a Friday night after a long week and can’t work out what to have for dinner because all you have in your fridge are some eggs and leftover pieces of vegetables and salad?
I’d say most people would order takeaway. Personally, I prefer to try and whip something together using whatever leftovers I have in my fridge rather than waste perfectly good ingredients.
I came up with this salad last Friday night when I was trying to prepare a salad that was tasty, quick to make but also filling.
When I looked in my fridge all I found were some free-range eggs, 1 eggplant, a few green beans, some Cos lettuce and rocket leaves and ½ a continental cucumber, so I decided to try to use those ingredients to make a salad. The end result was so delicious that I decided it was worth sharing, so here it is.
What you need
- 1 eggplant (washed and chopped in to chunks)
- Handful of green beans (washed and ends trimmed)
- ½ continental cucumber (washed and chopped into bite size pieces)
- Cos lettuce leaves (washed and roughly chopped)
- Handful of rocket leaves (washed)
- 4 eggs
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Sea salt and ground pepper
- Parmesan cheese (optional)
What to do
Heat 2 tablespoons of the olive oil in a shallow frypan on medium heat for 2 minutes
Add the cubes of eggplant and fry until golden. Place of paper towel to drain.
Bring a small saucepan of water to the boil. Add the beans and simmer for 3 minutes. Drain and run under cold water to stop the cooking process. Set aside
Place the eggs in a small saucepan and cover with cold water. Place it over medium heat and bring to the boil. Simmer for 5 minutes, then drain and set aside to cool slightly then peel and cut in quarters.
Place all the vegetables and salad leaves together in a bowl and gently mix to combine.
Put the remaining oil, vinegar, salt and pepper in a jar and shake to combine.
Pour over the salad and mix through
Arrange the eggs over the salad (top with shaved parmesan) drizzle with a little more olive oil and serve.