As long as the season for vegetables lasts, let's make the most of it. You can serve this light, low-cal delicious salad with some brie and fresh baguette. It is great idea for picnic or outdoor party. I got inspiration from recent BBC Summer Cooking Magazine, and since during the week we try to eat light, this salad proved to be a great meal to begin the new, healthy week. Enjoy everyone!

for 4 portions:

  • 700g salad potatoes
  • 4 eggs
  • 200g green beans
  • 6 smoked back rashers
  • 100g black olives
  • 150g wild rocket leaves

For the dressing:

  • 3 tbs olive oil
  • 1 tbs cider vinegar
  • 1tsp dijon mustard
  • 2tsp capers

Bring a large pan of water to the boil, add salt, drop in potatoes and set timer for 20 minutes. In a separate pot place eggs, cover with water, boil for 4 minutes. Trim beans cook in water for 3 minutes. Drain everything in a colander, than cool under cold water. Peel the eggs.

While everything boils, heat the grill to 200°C. Grill the bacon for about 8 minutes, turning halfway, until crisp and golden. Snip into bite-size pieces. Whisk all the dressing ingredients together with some seasoning in a bowl.  Cut eggs and potatoes in half. Layer up the potatoes, beans, olives, wild rocket leaves and bacon in a large bowl. Toss the salad with most of the dressing. Scatter the eggs, drizzle the rest of the dressing, then tuck in.