Nadine's Hot Nicoise

2. Prepare the beans, mushrooms and potatoes as described, then blanch the green beans in some salted boiling water for 5 minutes. Refresh and set aside. In the same pan, boil the potatoes until cooked. Drain.

3. Baste the mushrooms lightly in the dressing and add to a hot griddle pan. Cook until lightly charred. It's best to use a heavy cast-iron griddle pan for this. Remove and set aside. Repeat with the green beans, using just a little more of the dressing. Set aside.

4. Now wipe the pan clean with a piece of kitchen paper and add 2 tbsp oil to it. Saute the potatoes until golden, crisp and tender.

5. Meanwhile bring the eggs to the boil in a pan of water that starts off cold for exactly 6 minutes from the moment it reaches boiling point. The whites should be completely set but the yolks still runny. Refresh under a cold tap, while you shell very carefully.

6. Separate, wash and pat dry the lettuce leaves. Line a salad bowl with the leaves. Mix the green beans, mushrooms, tomatoes and potatoes together with the remaining dressing and set upon the lettuce leaves.

7. Cut the eggs in half and put on top with the black olives. Serve at once.