750g salad potatoes
2 tomatoes, sliced
200g fine green beans, trimmed
6 rashers smoked streaky or back bacon
100g Kalamata olives, stones in or out, it's up to you
100g bag baby spinach
½ cucumber, sliced
1 carrot, cut into thin strips
For the dressing
3 tbsp olive oil
1 tbsp white wine or red wine vinegar
1 tsp Dijon mustard
2 tsp capers, drained
2 anchovy fillets, finely chopped (optional)
Serves - 6
Bring a large pan of water to the boil, add salt, then drop in the potatoes and set the timer for 20 mins. With 8 mins to go, add the eggs to the pan, making sure they’re submerged.
With 4 mins to go, add the green beans. When the cooking time is up, drain everything together in a colander, then cool under cold water.
While everything boils, heat the grill to high. Grill the bacon for about 8 mins, turning halfway, until crisp and golden. Snip into bite-size pieces.
Whisk all the dressing ingredients together with some seasoning in an airtight container. Peel the eggs and cut the potatoes in half.
Layer up the potatoes, beans, tomatoes, carrots, cucumber, olives, spinach and bacon, in that order, in a large lidded container, then tuck the eggs around. Chill until needed.
Just before eating, lift out the eggs and cut in half. Shake or whisk the dressing again, then toss the salad with most of the dressing.
Scatter the eggs on top, drizzle the rest of the dressing over the cut eggs, then tuck in.
Recipe adapted from: Good Food