Fill a small sauce pan with ¾ water, cover and bring to boil. Add the eggs and cook for 10 minutes. Drain and set aside.
Whilst the eggs are cooking, wash the potatoes and add them to another sauce pan. Cover with water and a lid, and bring to boil. Cook for 6-10 minutes or until tender, drain and set aside.
Re-fill the same sauce pan (used for the potatoes in previous step) with ¾ water. Cover with a lid and bring to boil. Add the broccoli florets, boil for about 4-5 minutes or until tender enough. Drain and set aside.
Drizzle some olive oil onto a grill pan, set on high heat. When hot, add the red bell pepper chunks, turn the heat down by a fraction (ie. from 9 to 8) and fry for about 5-7 minutes each side.
In the meantime, slice the potatoes (3-5mm thick), and carefully remove the egg shells from the boiled eggs.
Prepare the dressing: Mix mayo, mustard and vinegar and together and whisk until smooth. Taste and add black pepper if needed.
Transfer all cooked vegetables into a large mixing bowl, add the dressing and mix thoroughly. Cut the boiled eggs in halves.
Top with anchovies and boiled egg halves.
Serve with a slice of toasted bread, ciabatta, baguette or homemade flatbread.
Notes
Top tip: It is way easier to remove eggshells from fresher eggs. Use the freshest eggs available for this recipe.