Instructions: Wash the potatoes but do not peel. Quarter them and place them in a saucepan with water to cover. Add 1 tablespoons of salt and bring the potatoes to the boil. Simmer for about 10 minutes or until the potatoes are almost tender.

Drain the potatoes well then arrange them on a wire rack or baking sheet to dry.

Meanwhile, finely slice the red capsicum. Simmer the green beans and sliced capsicum in a little hot water for 1 minute then drain and rinse in cold water to halt the cooking time. Set aside to cool.

In a large jug, mix the minced garlic, anchovy fillets, olive oil, dried chilli flakes, lemon juice, mustard and vinegar together until quite smooth then season well with salt and lots of black pepper.

Place the potatoes, beans and capsicums in a large mixing bowl and drizzle with a little of the dressing. Toss thoroughly to coat the vegetables.

On individual serving plates, arrange some washed salad leaves then top with a generous amount of the potato mixture. Add some capers, kalamata olives, crab meat and assorted herbs and serve immediately, drizzled with a little additional dressing.

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