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Vegetables with a tomato and hard boiled egg vinaigrette
( SERVES 4 )

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This Spanish vinagreta adds glamour and flavour to a simple dish of boiled vegetables. Serve hot or at room temperature and substitute or add other in-season vegetables. The main thing is to give each vegetable the right cooking time.

Ingredients

4 small	Leeks
500 g	New potatoes, or waxy potatoes
250 g	Asparagus spears
3	Baby artichokes, hearts
7 Tbsp	Extra virgin olive oil
2 Tbsp	White wine vinegar, or juice of half a lemon
2 Tbsp	Flat leaf (Italian) parsley, chopped
2	Tomatoes, firm, chopped
1	Egg, hard-boiled and chopped
½	Red onion
1 tsp	Capers
1 Tbsp	Black olives, chopped

Directions

Trim and wash the leeks, cut off the green ends and cut each into thirds. Peel the potatoes and cut them in half. Trim the hard ends off the asparagus. Cut the artichoke hearts in half.
Put a large pan of salted water on to boil, then throw in the leeks and potatoes. Simmer for 10 minutes, then add the artichokes. Cook for 5 minutes, then add the asparagus and cook for 5 to 10 minutes until all the vegetables are done.
Drain well and arrange in a wide serving dish.
While the vegetables are still warm, make the vinagreta. Beat the oil and vinegar or lemon juice with salt and pepper in a bowl. Stir in the finely chopped parsley, chopped tomatoes, hard-boiled egg, chopped onion, capers and olives and pour over the vegetables, turning them so they absorb the dressing.