Adam Liaw’s prawn and avocado nicoise salad

2 eggs

2 ripe heirloom tomatoes, cut into large slices

4 new potatoes

salt and pepper to season

a handful of green beans

1 avocado, cut into slices

½ yellow pepper, very thinly sliced

½ small red onion, very thinly sliced

1 Lebanese cucumber, peeled and quartered lengthwise

1 small carrot, grated on the small round holes of a grater

8 extra large cooked shrimp, peeled

¼ cup stuffed green olives