Method

• 1

  Cook 200g chopped kale in boiling water for 5 mins, adding 200g trimmed green beans for the last 2-3 mins, then drain. Meanwhile, soft boil 3 freerange eggs for 5 mins and cool under cold water. Fry a 200g pack of sliced, marinated roasted peppers in their oil adding the kale and green beans for about 1- 2 minutes. Cool slightly before stirring in a 410g can of cannelloni beans and 2 tbsp French dressing. Serve topped with the quartered eggs and about 50g pitted black olives.