Vegetarian niçoise with eggs, broad beans and new potatoes

Ingredients

For 1 serving

• Potatoes220 g
• Eggs2
• Broad beans120 g
• Romaine lettuce60 g
• Cherry tomatoes100 g
• Green olives6
• Capers5 g
• Extra virgin olive oil10 g
• Mustard1 teaspoon
• White wine vinegar1 teaspoon
• Saltto taste

Contains: eggs, mustard, sulphites,

In season: April – June

Method

1. Scrub the new potatoes well and halve them if large; put them in a pan of cold salted water, bring to the boil and cook over medium heat for 15 minutes, until the tip of a knife slides in easily; drain.
2. Meanwhile bring a small pan of water to the boil, lower the eggs in gently and cook them for 8 minutes, until hard-boiled; cool them in cold water and peel.
3. Pod the broad beans and blanch them in the same water for 3 minutes, until the skins wrinkle; refresh in cold water and slip off the skins.
4. Whisk the oil, mustard and white wine vinegar with a fork until emulsified. Wash the romaine and tear it; wash and halve the cherry tomatoes; rinse the capers.
5. Arrange the lettuce, potatoes, broad beans, tomatoes, green olives, capers and halved eggs on the plate and dress with the vinaigrette.