Jersey Royal, green bean, salad onion & anchovy salad with pesto dressing

Boil the potatoes in a pan of simmering water for 8-10 minutes until just tender, adding the beans for the last 3 minutes. Drain thoroughly. Meanwhile, place the eggs in a pan of cold water, bring to the boil and simmer for 8 minutes. Run under cold water to cool, peel and cut in ½.

Whisk the pesto with the 1 tbsp anchovy oil and vinegar to make the dressing. Place the warm vegetables in a salad bowl and pour over the dressing. Toss gently to coat. Leave to marinate for 10 minutes, then add the remaining ingredients (apart from the anchovies) and turn over with a spoon to coat in the dressing. To serve, pile onto 2 plates, top with the egg and arrange the anchovies on top.