Salad with young potatoes

Ingredients:

Red beans – 275g

Young potatoes – 175g

Olive oil – 2 tbsp.l.

Lemon juice – 1 tbsp. l.

Mustard seeds – 2 tsp.l.

Young tomatoes – 8 pcs.

Hard-boiled eggs – 2 pcs.

Ham – 115 g

Garlic clove – 1 Piece.

For the tapenade:

Pitted olives – 50g

Garlic – 1 clove

Parsley – 6 sprigs

Olive oil – 3 tbsp.l.

Salt

Black pepper

Method

Chop the olives, garlic and parsley in a food processor or multi-shredder until the mixture is perfectly smooth. Stir in extra virgin olive oil. Season with salt and pepper and set aside. This is a tapenade.

Boil potatoes in salted water and cut them in half.

In the last 2-3 minutes of boiling add the beans and cook until the beans are soft and crumbly.

Place potatoes and beans in a serving dish, add olive oil, lemon juice and mustard grains to it and, shaking, stir in. Add the coarsely chopped tomatoes and the egg and, after shaking it a bit, mix it up.

Heat a frying pan and fry the ham pieces on all sides. Add them to the lettuce.

Add a few full spoonfuls of tapenade to the prepared salad.

Serve the dish to the table garnished with finely chopped garlic.