Broad bean, free range egg and radish salad
- Bring a saucepan of water to a boil. Throw in the beans and mint and let cook for 2 minutes, then drain.
- Boil the eggs for 4 minutes, then pour off the water and run plenty of cold water over the eggs until they are cool enough to handle. Peel and quarter.
- Heat a pan, add the olive oil, the beans and the lemon juice - toss then season to taste.
- Arrange the broad beans and eggs on plates with the slices of radish, pouring over any pan juices. Serve with crusty bread.