275g (10oz) runner beans
175g (6oz) new potatoes, halved
30ml (2 tbsp) olive oil
15ml (1 tbsp) lemon juice
10ml (2 tsp) wholegrain mustard
8 baby plum tomatoes, halved
2 hard boiled eggs, quartered
115g (4oz) prosciutto, torn into pieces
snipped chives, to garnish
For the tapenade:
50g (2oz) pitted black olives
1 clove garlic, crushed
6 sprigs parsley
45ml (3 tbsp) olive oil
salt and freshly ground black pepper