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1 Cook the Birds Eye Soya Beans as per pack instructions
2 Blanch the asparagus for 2 min
3 Grill pancetta until crisp
4 Slice the peppers
5 Poach the eggs
6 Assemble the salad leaves on the plate top with asparagus and soya beans
7 Finish with poached egg and pancetta
8 Drizzle with vinaigrette
… and it’s even better than you remember.
Want to know what makes great Birds Eye peas? See the pea process from seed all the way through to supper