Boiled eggs with salsa verde, potatoes and green beans

Ingredients

For 1 serving

• Eggs2
• Potatoes200 g
• Green beans150 g
• Parsley15 g
• Capers5 g
• White wine vinegar1 teaspoon
• Extra virgin olive oil1 tablespoon
• Saltto taste

Contains: eggs, sulphites

In season: June – September

Method

1. Bring a pot of water to the boil and salt it. Meanwhile peel the potatoes and cut them into chunks of about 3 cm; top and tail the green beans and wash them.
2. Cook the potatoes for 15 minutes, adding the green beans after 7 minutes, until the potatoes are tender and the beans tender but still crisp; drain everything.
3. Meanwhile, in a small pan of boiling water, lower in the eggs with a spoon and cook for 9 minutes, until hard; cool them in cold water, peel and halve them.
4. Make the salsa verde: finely chop the parsley and rinsed capers and mix them with the oil, white wine vinegar and a pinch of salt, beating with a fork until the sauce comes together.
5. Arrange the potatoes, green beans and eggs on the plate and dress with the salsa verde.