Boiled eggs with green bean and potato salad

Ingredients

For 1 serving

• Eggs2
• Green beans100 g
• Potatoes100 g
• Extra virgin olive oil1 teaspoon
• White wine vinegar1 teaspoon
• Parsley3 g
• Saltto taste

Contains: eggs, sulphites

In season: June – September

Method

1. Bring a large pan of water to the boil; meanwhile peel the potatoes and cut them into cubes of about 2 cm, top and tail the green beans and halve them.
2. When the water boils, salt it and add the potatoes; after 3 minutes add the beans and the eggs (lowered in with a spoon) and cook for another 7–9 minutes, until the potatoes are tender and the beans soft but still green; lift out the eggs after 9 minutes.
3. Drain the vegetables and put the eggs in cold water; peel them and cut into wedges.
4. Chop the parsley and make the dressing by whisking the oil with the vinegar and a pinch of salt.
5. Toss the still-warm potatoes, beans and eggs with the dressing and parsley and serve.