• 400 g (14 oz) small new potatoes, scrubbed
• 150 g (5 oz) green beans, trimmed
• 100 ml (3 ½ fl oz) olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper
• 1 small handful flatleaf parsley
• 4 eggs, soft boiled, peeled and quartered
• 50 g (1 ⅔ oz) parmesan, freshly grated

Boil potatoes in plenty of salted water until just cooked. Add beans to the saucepan and boil a further 2 minutes Dram into a colander.

In a large bowl, mix oil and vinegar together, add a few grinds of pepper and a little salt. Add potatoes and beans to dressing and mix well. Add parsley and mix again.

To serve, divide the salad between four plates and place the egg quarters on top. Eat while still a little warm. Serve the parmesan separately and sprinkle on at the last minute.