Method:

• Mash the garlic and anchovy together in a small bowl.
• Add the mustard and vinegar, and mix. 
• Slowly drizzle in the oil and whisk to combine. 
• Set aside until serving.
• Place potatoes in a small pot. 
• Cover with cold water and season with salt. 
• Bring to a simmer and cook until tender.
• Drain and transfer to a bowl. 
• Add the wholegrain mustard, red wine vinegar and a pinch of salt. 
• Toss to coat.
• Bring another saucepan of salted water to a boil. 
• Add the green beans to the boiling water and cook until just tender, about 2 minutes. 
• Scoop out with a sieve and run under cold water. 
• Place on a clean kitchen towel and pat dry.
• Bring the water back to the boil and place the eggs in the same saucepan.
• Boil for 10 minutes. 
• Drain and run under cold water to cool. Peel and set aside. 
• Preheat oven to 200˚C, fan on. 
• Place mushrooms in a large bowl and drizzle with olive oil and balsamic vinegar. 
• Season well with salt and pepper.
• Roast for ± 7 minutes until tender and juicy, but retain some bite.
• Allow to cool slightly.
• To serve, arrange all the salad ingredients in a bowl or on a serving platter. 
• Slice eggs in half and add them to the platter. Scatter the capers. 
• Add the roasted mushrooms and drizzle everything with a little dressing. 
• Sprinkle with salt and pepper, serve with the remaining dressing on the side.