Fill and boil your kettle, then fill a small pan with the boiling water and bring back to the boil. Carefully add the whole eggs to the pan. Simmer for 7 mins (8 for firmer yolks). Lift the eggs out and plunge into a bowl of cold water.

While the eggs cook, trim the ends off the courgettes. Slice the courgettes lengthways into strips about ½cm thick. Trim the bases off the lettuces and give the leaves a rinse. Quarter the lettuces. Pop the courgette strips and lettuce wedges into a large bowl and set aside.

Finely chop the dill, discarding any really thick stalks, and slide it into a small bowl. Rinse 1 tbsp capers and add them to the dill. Peel and grate in the garlic. Grate in the lemon zest and squeeze in the juice. Pour in 1 tbsp olive oil and add a little salt and pepper. Stir to make a dressing.

Pour 1½ tbsp olive oil into the bowl with the courgettes and lettuce in and add a pinch of salt and pepper. Fold to coat the veg.

Warm a griddle pan or heavy-based frying pan for 2 mins on a medium-high heat. When the pan is hot, fry the courgette strips and lettuce wedges, in a couple of batches if needed, for 2-3 mins on each side, till golden and tender.

While the veg fry, drain and rinse the haricot beans. Shake dry and tip them into to the empty courgette bowl. Stir in the dressing. When the veg have fried, add them to the bowl and toss together.

Divide the dressed veg and beans between a couple of warm plates. Peel and halve the eggs. Top each salad with 2 egg halves and serve.