Ingredients
- 140g green beans
- 300g new potatoes, sliced
- 4 eggs
- handful pitted black olives
- 225g cherry tomato, halved
- 2 Baby Gem lettuces, leaves separated
For the dressing
- 2 anchovies
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
Method
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Bring a large pan of water to the boil. Cook the beans for 4 mins, so they still have a slight crunch, then scoop out with a slotted spoon into a colander and cool quickly with cold water. Tip the potatoes into the pan, add the eggs and simmer everything for 8 mins. Lift out the eggs, then leave to cool while the potatoes cook for 2 more mins until tender. Drain the potatoes.
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For the dressing, mash the anchovies with the side of a knife, then mix with the vinegar and olive oil in a large bowl. Stir in the beans, potatoes, olives and tomatoes. Peel and halve the eggs. Put the leaves into a large serving bowl, add the potato mix and eggs, then serve.