Cannellini bean egg salad with crispy crumbs

Ingredients

• 2 medium egg
• 8 spring onion, trimmed (remove the root and half of the dark green part)
• 1½ tbsp olive oil
• 1 slice wholemeal bread, broken into chunky breadcrumbs
• 400g can cannellini bean, drained and rinsed
• juice ½ lemon
• 1 tsp Dijon mustard
• ½ small red onion, finely chopped
• handful parsley, roughly chopped
• 1 Little Gem lettuce, roughly chopped

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