Adam Liaw’s prawn and avocado nicoise salad

2 eggs

2 ripe heirloom tomatoes, cut into large wedges

4 new potatoes

salt and black pepper, to season

handful of green beans

1 avocado, cut into wedges

½ yellow capsicum, very thinly sliced

½ small red onion, very thinly sliced

1 Lebanese cucumber, peeled at intervals and quartered lengthways

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

8 extra large cooked prawns, peeled

¼ cup stuffed green olives