SALMAGUNDI

185 g (6 oz) thin green beans, trimmed 2 hard-boiled eggs, chopped
2 tablespoons chopped fresh parsley 60 g (2 oz) can anchovies, drained and chopped
½ cucumber, diced
1 tablespoon snipped chives
6 spring onions, chopped
3 tomatoes, seeded and chopped
1 lettuce, shredded
250 g (8 oz) cold cooked chicken, diced 125 g (4 oz) cooked ham, diced
250 g (8 oz) cooked new potatoes, sliced small jar pickled red cabbage, drained
1 tablespoon capers, drained
1 quantity Vinaigrette Dressing
borage or nasturtium flowers, to garnish

METHOD:

Cook beans in a saucepan of boiling water for 6-8 minutes, until tender.

Drain, rinse under cold water, then cut into 5 cm (2 in) lengths with a sharp knife.
In a bowl, mix together chopped eggs, parsley and anchovies. In a second bowl, mix together cucumber and chives. In a third bowl, mix together spring onions and tomatoes.
Arrange shredded lettuce on a platter. Spoon the 3 mixtures on top of lettuce leaves with the diced chicken, ham, potatoes, red cabbage and green beans.
Scatter the capers over the top of the salad, then drizzle over the vinaigrette dressing. Garnish with borage or nasturtium flowers and serve at once.