Summer egg salad with basil & peas

• new potatoes↗150g g

  thickly sliced

• French beans↗160g g

  trimmed

• frozen peas↗160g g
• eggs↗3

  3

• romaine lettuce↗160g g

  roughly torn into pieces

• extra virgin olive oil↗1 tbsp tbsp
• cider vinegar↗2 tsp tsp
• English mustard powder↗½ tsp tsp
• chopped mint2 tbsp tbsp
• chopped basil3 tbsp tbsp
• garlic clove↗1

  finely grated

• capers↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the vegetables are just tender. Meanwhile, boil the eggs in another pan for 8 mins. Drain and run under cold water, then carefully shell and halve.

2. 2

   Mix all the dressing ingredients together in a large bowl with a good grinding of black pepper, crushing the herbs and capers with the back of a spoon to intensify their flavours.

3. 3

   Mix the warm vegetables into the dressing to coat, then add the lettuce and toss everything together. Pile onto plates, top with the eggs and grind over some black pepper to serve.