For the dressing

2 tbsp rapeseed oil

juice 1 lemon

1 tsp balsamic vinegar

1 tbsp garlic infused oil

⅓ small pack basil, leaves chopped

3 pitted black kalamata olives, rinsed and chopped

For the salad

2 eggs

250g new potatoes, thickly sliced

200g fine green beans

14 tomatoes, halved

6 romaine lettuce leaves, torn into bite-sized pieces

6 pitted black kalamata olive, rinsed and halved


Mix the dressing ingredients together in a small bowl with 1 tbsp water.

Meanwhile boil the potatoes for 7 mins, add the beans and boil 5 mins more or until both are just tender, then drain. Boil 2 eggs for 8 minutes then shell and halve.

Toss the beans, potatoes and remaining salad ingredients, except the eggs, together in a large bowl with half the dressing.

Arrange the eggs on top and drizzle over the remaining dressing.

Recipe adapted from: Good Food

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