Salad of green beans with caper berries and parmesan

Ingredients (serves 4)

300g fine green beans, stalk ends trimmed
200g mangetouts, stalk ends trimmed
4 medium eggs
4 purple (or green) spring onions, trimmed and thinly sliced diagonally
6 tbs extra-virgin olive oil
sea salt, black pepper
75g caper berries, stalks removed
50g finely shaved parmesan

Bring a large pan of salted water to the boil, add the green beans and cook for 4 minutes, adding the mangetouts after 2 minutes.

Drain the vegetables into a colander, briefly run cold water through them to halt the cooking process, and set aside to cool.

Bring a pan of water to the boil and cook the eggs for 6 minutes. Drain, run cold water into the pan and leave to cool completely.

Toss the beans, mangetouts and spring onions with the olive oil in a bowl. (You can prepare the salad to this point in advance.) Shortly before serving, season and toss in the caper berries.

Divide the salad among four plates. Shell and halve the eggs, then scatter over the parmesan.