Ingredients (serves 4)
200g frozen broad beans
Juice of 1/2 lemon
1/4 cup (60ml) extra virgin olive oil
1 large green chilli, seeds removed, finely chopped
1 punnet mung bean sprouts
300g mixed green and Italian flat beans, sliced on the diagonal, blanched
410g canned red kidney beans, rinsed
12 quail eggs*, hard-boiled, halved (or 4 eggs, hard-boiled, quartered)
2 eschalots, thinly sliced
Grilled tortillas, cut into wedges
Boil broad beans in salted water for 4-5 minutes until tender. Drain, refresh in cold water and drain. Shell beans.
In a large bowl, whisk lemon juice and oil. Mix in chilli, sprouts and all beans, then season. Place in bowls. Top with egg and eschalot. Serve with tortillas
Notes & tips
* From Asian grocers and selected delis.