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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
275g (10oz) runner beans175g (6oz) new potatoes, halved30ml (2 tbsp) olive oil15ml (1 tbsp) lemon juice10ml (2 tsp) wholegrain mustard8 baby plum tomatoes, halved2 hard boiled eggs, quartered115g (4oz) prosciutto, torn into piecessnipped chives, to garnish
For the tapenade:50g (2oz) pitted black olives1 clove garlic, crushed6 sprigs parsley45ml (3 tbsp) olive oilsalt and freshly ground black pepper
Serves: 4Preparation Time: 20 MinutesCooking Time: 15-20 MinutesTools: Food Processing Attachment or Multi-Mill / Pro Slicer/Grater
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