Rustic Dinner Salad with Roasted Potatoes, Olives and Eggs

Preheat oven to 180˚C.

Cut the potatoes in half. Place in an oven proof dish. Drizzle generously with oil and season with salt and pepper. Toss to ensure well coated and roast for 30 minutes until golden and tender.

Trim and halve the beans. Bring a medium sized saucepan of water to the boil. Blanch the beans for 2 minutes before draining and immediately plunging into ice cold water to cool completely. Lay out on a tea towel to dry.

Bring another medium sized saucepan of water to the boil. Add the eggs and cook for precisely 6 minutes. Cool under cold water before peeling. Cut in half.

Place all the dressing ingredients into a small jar and shake vigourously to combine. 

To assemble: Toss the rocket in 2/3 of the dressing. Add additional as desired. Lay out on a platter. Scatter all the other components on top. Season with sea salt and cracked black pepper and scatter a small handful of pumpkin seeds on top. Serve immediately.