Green Beans Salad with Curry Roasted Baby Potatoes and Fried Egg

It is just something about those nice green long green beans. They are cutting their way through in my menu and keep inspiring me.

I went simple on them, only cooking them shortly to keep them look fresh and crunchy, and gave the whole dish a nice kick with a bit spicy crispy baby potatoes. Together with a lettuce and fired egg it makes a complete and nutritiously balanced lunch.

Green Beans Salad with Curry roasted Baby Potatoes and Fried Egg

– serves 2 –

Prep time: 30 min

Ingredients:

3/4 lbs baby potatoes

2-3 Tbsp olive oil

1-2 garlic cloves

1 tsp red curry powder (add more if you like spicy)

1/2 lbs green beans

1-2 spring onions

handful of fresh dill

2 handfulls of lettuce leaves

2 eggs

salt, pepper and vinegar to taste (apple or white wine)

Preparation:

Wash the potatoes and rub their outer skin. Do not peel them because the skin, when fried, will give them more taste.
Put potatoes in enough cold water and cook over high heat, not more than 10 minutes after it starts to boil (however, cooking time will depend on their size – this is good for baby potatoes, but if you use bigger potatoes, cut them in quarters). Drain and leave to cool.
Take another pot for the green beans. Put the water to boil, while trimming green beans. Cook them for 8-10 minutes, checking not to overcook them. They need to be crunchy.
Season potatoes with curry powder. Take a large roasting pan, heat the oil, then throw in the potatoes, salt them and fry on high heat. You want them crispy and gold-brown on the outside so after a few minutes squish them with a fork, now add garlic and rotate potatoes in the pan from time to time. This all will take about 6-7 minutes.
Take the potatoes out of the pan, leaving the frying oil for eggs.
Wash the lettuce and trim into smaller pieces, putting them on the bottom of the plates in which you will serve the salad.
Fry eggs the way you like them (using the oil from potatoes).
Arrange green beans over the lettuce, top them with potatoes and egg. Sprinkle spring onions and dill over it. Season with more salt, pepper and a drizzle of vinegar to taste.