I resisted the urge to call this a salade nicoise after I read in my provencale cookbook that nothing should be cooked in one of those.

Sometimes when you go to the garden and pick your dinner you end up with a variety of random small amounts of vegetables which do equally as well in asian noodle dishes as they do in a mixed salad such as this.

Cook the beans and potato, drain and cool. Slice the cucumber, spring onion and capsicum. Slice the cooked potato and stir it through a garlicky mustard dressing, and do the same with the tomato and beans. Dressing each vegetable separately ensures everything gets the dressing on it. Layer everything over the mixed greens . Strew with olives and capers. If this was a salade nicoise you would also decorate it with anchovies and quartered hard boiled eggs and make a meal of it.