Big egg, bacon & bean salad

• salad potatoes↗750g g
• eggs↗3
• fine green beans↗200g g

  trimmed

• rashers smoked streaky or back bacon↗6
• Kalamata olives↗100g g

  stones in or out, it's up to you

• bag baby spinach↗100g g
• garlic clove↗1

  crushed

• olive oil↗3 tbsp tbsp
• white wine↗1 tbsp tbsp

  red wine or cider vinegar

• Dijon mustard↗1 tsp tsp
• capers↗2 tsp tsp

  drained

• 2 anchovy↗

  fillets, finely chopped (optional)

• handful shop-bought croûtons↗

  to serve

Step-by-step instructions

1. 1

   Bring a large pan of water to the boil, add salt, then drop in the potatoes and set the timer for 20 mins. With 8 mins to go, add the eggs to the pan, making sure they’re submerged. With 4 mins to go, add the green beans. When the cooking time is up, drain everything together in a colander, then cool under cold water.

2. 2

   While everything boils, heat the grill to high. Grill the bacon for about 8 mins, turning halfway, until crisp and golden. Snip into bite-size pieces. Whisk all the dressing ingredients together with some seasoning in an airtight container. Peel the eggs and cut the potatoes in half. Layer up the potatoes, beans, olives, spinach and bacon, in that order, in a large lidded container, then tuck the eggs around. Chill until needed.

3. 3

   Just before eating, lift out the eggs and cut in half. Shake or whisk the dressing again, then toss the salad with most of the dressing. Scatter the eggs and croutons on top, drizzle the rest of the dressing over the cut eggs, then tuck in.