Big Egg, Bacon & Bean Salad

Ingredients

Contains: egg, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 750g salad potatoes
• 3 eggs
• 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
• 1 garlic clove, crushed
• 3 tbsp olive oil
• 1 tbsp white wine, red wine or cider vinegar
• 1 tsp Dijon mustard
• 2 tsp capers, drained
• 2 anchovy fillets, finely chopped (optional)
• handful shop-bought croûtons, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Halve or quarter the salad potatoes, put them in a pan and cover with water. Bring to a boil and simmer for 10 to 12 minutes until just tender, then drain and leave to cool slightly.

2. Meanwhile, put the eggs in a separate pan of boiling water and cook for 9 minutes. Drain, cool under cold running water, peel and quarter.

3. Cut the bacon into strips and fry in a dry pan over medium heat for 6 to 8 minutes until crisp. Drain on paper towels.

4. Boil the trimmed green beans in a pan of boiling water for 3 to 4 minutes until just tender. Drain and refresh under cold water.

5. In a large bowl, whisk the crushed garlic, olive oil, vinegar, Dijon mustard and the chopped anchovies if using. Stir in the drained capers.

6. Add the warm potatoes to the dressing and toss gently so they soak up the flavour.

7. Add the green beans, baby spinach and olives and toss until the spinach starts to wilt.

8. Spoon the salad onto a platter, top with the egg quarters, bacon and croûtons, and serve straight away.