Potato British Blue Egg Garden Beans Wild Rocket and Mustard Dressing

Preparation time: 5 minutes
Cooking time: 20 minutes

Mustard dressing:
6 tbsp rapeseed oil
2-3 tbsp good quality cider vinegar
1 tbsp grain mustard
1 tsp Dijon mustard
1 tbsp caster sugar or 2 tbsp honey.
1 clove garlic, crushed and finely chopped
Sea salt and black pepper

4 British Blue eggs
350g new potatoes, cooked
150g garden beans, cooked
50g stoned black olives
A handful of rocket washed

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August 2018

Mix all the dressing ingredients together in a bowl, whisk well.

Bring a pan of water to the boil and add the eggs. Bring back to the boil, lower the heat and boil for 4 minutes.

Drain immediately and place into iced water. Crack each shell and then peel them.

Put the potatoes in a medium pan of boiling salted water and simmer for 15 minutes or till tender and drain.

Slice potatoes into half and place in a bowl and while still hot pour over the dressing and toss together with the garden beans.

Season well, leave to cool then mix in the olives and rocket.

Place the potato mixture in a bowl, cut the eggs in half and arrange over the top.

Ground over some black pepper and scatter with the chopped chives.

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