Big salad with boiled eggs, green beans, potatoes and tomatoes

Ingredients

For 1 serving

• Eggs2
• Green beans150 g
• Potatoes200 g
• Tomatoes1
• Capers5 g
• Extra virgin olive oil10 g
• Dried oreganoto taste
• Saltto taste

Contains: eggs

In season: June – September

Method

1. Bring a pan of water to the boil and salt it. Peel the potatoes and cut them into chunks of about 2 cm; wash and top and tail the green beans. Cook them together over a medium heat for 12 minutes, until the potatoes are tender and the beans still crisp; drain and let them cool slightly.
2. Meanwhile bring a small pan of water to the boil, lower in the eggs with a spoon and cook them for 9 minutes; cool them in cold water and peel.
3. Wash the tomatoes and cut them into wedges; halve the eggs. Rinse the capers to remove the excess salt.
4. Combine the potatoes, green beans, tomatoes and capers; dress with the olive oil, oregano and a little salt, toss and top with the eggs.