- 140g green beans
- 300g new potatoes, sliced
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- handful pitted black olives
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 225g cherry tomato, halved
- 2 Baby Gem lettuces, leaves separated
For the dressing
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.
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 anchoviesNo-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.