Ingredients

• 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

Tools

• Kitchen Machine
• Food Processing Attachment
• Multi-Mill
• Pro Slicer
• Grater

Method

1. Using the Food Processing Attachment or Multi-Mill make the tapenade. Process the olives, garlic and parsley together until fairly smooth. Add the olive oil and blend in. Season with salt and pepper and set aside.
2. Using the High Speed Slicer Shredder fitted with the thick slicing plate, cut the beans into thin slivers. Feed the beans into Shredder via the bean slicing opening. Cook the potatoes in a pan of boiling lightly salted water until tender. Add the beans for the last 2-3 minutes and cook until tender-crisp.
3. Drain the potatoes and beans, refresh immediately under cold running water and drain again. Place in a serving bowl, with the olive oil ,lemon juice and mustard and toss together. Add the tomatoes and eggs and toss gently.
4. Heat a non-stick frying pan, add the prosciutto and cook for a few seconds, until frazzled. Toss into the salad with spoonfuls of tapenade. Serve garnished with snipped chives.

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