Bean & Asparagus Salad

Place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat and cook for 10 minutes. Transfer potatoes to a bowl using a slotted spoon. Set aside to cool for 5 minutes. Return pan of water to heat. Add asparagus and beans and cook for 2-3 minutes until bright green. Refresh vegetables in iced water. Drain well.

Place eggs into pan and cover with hot water. Bring to the boil and cook for 6 minutes. Remove eggs and cool under cold running water to stop cooking process. Peel eggs and halve. Slice potatoes into 1.5cm rounds.

Heat a frying pan, fry bacon for 3-4 minutes each side or until crisp. Drain on paper towel.

Process olives, garlic, lemon rind and juice in a small food processor for 5-10 seconds or until coarsely chopped. Add olive oil and pulse to combine, season to taste.

To serve, divide spinach and rocket leaves among plates, top with potatoes, half the vegetables, and then spoon half the dressing over. Arrange eggs, anchovies, bacon, remaining spinach and rocket leaves and vegetables on top. Drizzle over remaining dressing.