Summer Salad with Anchovy Dressing

Prep:

Cook:

15 minutes

Serves:

4

Good for: Plant based

Nutrition per serving

Ingredients

Method

1. Bring a large pan of water to the boil. Cook the beans for 4 minutes and then scoop out with a
   slotted spoon into a colander and cool quickly with cold water.
2. Tip the potatoes into the pan, add the eggs and simmer everything for 8 minutes. Lift out the
   eggs, then leave to cool while the potatoes cook for 2 more minutes or until tender. Drain the
   potatoes.
3. 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.