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
step 1
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.

step 2
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.