Ingredients
9 total- 2.5 red onions, ½ diced, 2 thinly sliced
- 0.5 (200g) bag sliced kale
- 1 lemon, zested and juiced
- 4.5 tbsp extra-virgin olive oil, plus a drizzle
- 4 large eggs
- 500g courgettes, thinly sliced
- 6 garlic cloves, crushed or grated
- 1 (570g) jar white beans (or use 2 (400g) tins cannellini beans), drained
- 25g tarragon, leaves picked and finely chopped
Method
5 stepsStep 1
In a mixing bowl, toss the diced onion with the kale, lemon zest and juice and 1½ tbsp oil. Add a pinch of salt; massage well. Set aside.
Step 2
Cook the eggs in a pan of boiling water for 6½ mins, then drain and refresh under cold water. Peel, then cut in half and set aside.
Step 3
Meanwhile, heat 1 tbsp oil in a large frying pan over a medium-high heat. Fry the sliced onion for 5 mins or until soft and golden. Scrape into the bowl with the kale.
Step 4
Add the remaining oil to the pan; stir-fry the courgettes for 10 mins or until golden – you may need to do this in batches. Stir in the garlic and beans for the final minute, then add to the kale, along with the tarragon. Toss well to combine, then season to taste.
Step 5
Serve the salad topped with the egg halves and freshly ground black pepper. Store leftovers chilled in an airtight container for up to 3 days – the longer the salad marinates, the more the flavours intensify.