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
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