500g salad potatoes
200g green beans, trimmed
2 tbsp olive oil
1 large ripe tomato
1 tbsp garlic infused oil
few basil leaves, shredded
1 tbsp red wine vinegar
Slice the potatoes, there’s no need to skin them, then cook in boiling salted water until tender, about 20 mins, adding the beans halfway through. Drain well, then toss in 1 tbsp olive oil.
Boil the eggs for 5 mins, drain, cool and shell. Quarter, deseed and chop the tomato.
Heat the remaining oil in a frying pan, fry the lardoons until crisp and turning brown. Add the tomato and heat through briefly.
Divide the potatoes and beans between two plates. Stir the basil, garlic oil and vinegar into the pan and heat through briefly, then spoon over the salad.
Cut the eggs in half and sit them on top.
Recipe from Good Food magazine