Summer salad with anchovy dressing

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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.
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.

USE UP THAT JAR OF ANCHOVIES

No-cook Italian pasta sauce - Roughly chop 6 ripe tomatoes and mix with a handful chopped flat-leaf parsley, 2 crushed garlic cloves, 2 mashed anchovies, 50g grated Parmesan, 4 tbsp olive oil and ground pepper. Toss through 500g hot spaghetti or linguine to feed 4 people.

PER SERVING

256 kcalories, protein 11g, carbohydrate 15g, fat 17 g, saturated fat 3g, fibre 3g, salt 0.54 g

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Ingredients

• 140g green beans
• 300g new potatoes , sliced
• 4 eggs
• handful pitted black olives
• 225g cherry tomatoes , halved
• 2 Baby Gem lettuces , leaves separated

FOR THE DRESSING

• 2 anchovies
• 1 tbsp red wine vinegar
• 3 tbsp olive oil

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Ingredients

• 140g green beans
• 300g new potatoes , sliced
• 4 eggs
• handful pitted black olives
• 225g cherry tomatoes , halved
• 2 Baby Gem lettuces , leaves separated

FOR THE DRESSING

• 2 anchovies
• 1 tbsp red wine vinegar
• 3 tbsp olive oil

PER SERVING

256 kcalories, protein 11g, carbohydrate 15g, fat 17 g, saturated fat 3g, fibre 3g, salt 0.54 g

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