Updated: Oct 28, 2019
200g new potatoes,quartered 50g fresh or frozen edamame beans 2 large eggs 4 large tomatoes, roughly chopped 10cm piece cucumber, halved length-ways and sliced 1/2 red pepper, thinly sliced 50g black olives, pitted 1 tbsp capers,rinsed and drained 4 anchovy fillets,cut into thin slices large handfuls (20g) parsley roughly chopped
For the dressing: 1 clove garlic,peeled 2 anchovies roughly chopped 3-4 basil leaves salt and freshly ground black pepper 2 tbsp extra virgin olive oil 1 tsp red wine vinegar
Steam new potatoes foe 15-20 minutes until just tender. Add the soya beans for the last 4 minutes if frozen, or the last minute if fresh.Leave to cool. Prick the eggs and lower into a pan of boiling water. Boil for 9 minutes. Remove and place in a pan of cold water for a few minutes before peeking and quartering. To make the dressing,use a food processor, coffee grinder or pestle and mortar to grind together garlic, anchovies,basil leaves and salt and pepper, then stir in the olive oil and vinegar. Put the chopped tomatoes, cucumber pepper, olives, capers, anchovies and parsley in a large bowl with the potatoes and soya beans. Mix lightly to combine.