Method

Fill a large saucepan with water, and bring it up to the boil. Add the trimmed beans and cook for three minutes, then drain through a colander and rinse immediately under cold water for about 10 seconds. Drain again, then leave in the colander to dry. Re-fill the pan with more cold water, then add the eggs (make sure there is enough water to cover them well). Bring the pan up to the boil, then reduce to a simmer and cook the eggs for 8 minutes.

Carefully lift the cooked eggs out of the pan and put them into a bowl of cold water until cool enough to handle. When cool, crack the eggs gently against your work surface and peel off the shells. Rinse the eggs to remove any stubborn pieces of shell, then set aside. To make the dressing, put the vinegar, olive oil, mustard and honey into a small bowl or mixing jug, together with a good pinch of salt and pepper, and stir well to combine.

Next, roughly chop the parsley and finely shred the lettuces, then use a potato peeler (or sharp knife) to cut the courgettes into thin ribbons, lengthwise. Put the prepared lettuce and courgette into a serving dish, together with most of the parsley, and add the cooked beans. Pour over the dressing and toss well to combine.

To finish, cut each of the eggs into quarters and sit them on top of the dressing, then scatter over the reserved parsley.