This is a vegetarian version of the Mediterranean summer classic. It
uses capers in place of anchovies for saltiness – although you could use
both. Marjoram is a similar herb to oregano, but slightly sweeter and
with a floral aroma.
600g new potatoes, scrubbed and cut into halves or quarters depending on size
8 eggs
300g French beans, topped and tailed
250g cherry tomatoes, cut in half cross ways
2 large spring onions, very finely sliced
150g mixed salad leaves
about 20 pitted black olives
2 tbsp capers (if they are in brine, drain then soak in cold water for 20 minutes then drain)
small handful of basil, shredded
For the dressing
4 tbsp olive oil
1 garlic clove, finely chopped or crushed
2 tsp Dijon mustard
½ lemon
3 or 4 fresh marjoram leaves or oregano sprigs, finely chopped
salt and black pepper
Put the potatoes in one pan with a good pinch of salt. Put the eggs
in another pan. Cover both with water and put on a medium heat. Once the
eggs come to the boil, cook for 8 minutes, drain and put in a bowl of
cold water. Once the potatoes come to the boil, cook for 10–12 minutes,
until easily pierced with a sharp knife. Scoop the potatoes out of the
water with a slotted spoon. Add the beans to the potato water. Boil for 5
minutes, until they’re tender but still have a squeak when you bite
into them. Drain and refresh in cold water, then drain again. To make
the dressing, whisk the olive oil, garlic, mustard and a squeeze of
lemon juice together in a large salad bowl. Stir in the chopped marjoram
or oregano, then season with salt, pepper and extra lemon juice or oil
to taste. Add the potatoes, beans, tomatoes, spring onion, salad leaves,
olives and capers to the bowl and toss together in the dressing.
Peel the hard boiled eggs – doing this in water is easiest – then cut
them length ways into quarters. Using a wet knife will help keep the yolk
and white together. Tuck the eggs into the salad, scatter over the
basil leaves and serve.
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