COOKING TIME 20 MINUTES
- Butter lettuce, & Cos heart only (optional)
- 300g green beans
- 1 can tuna in oil (185g)
- 2 or 3 ripe tomatoes
- 2 or 3 kipfler potatoes (freshly cooked)
- Handful of black olives
- 6 anchovy fillets
- 2 eggs, hard-boiled
- Chopped parsley, to finish
- Wine vinegar
- Salt & pepper
- A little mustard
- Olive oil
- (Garlic optional)
Top and tail the beans, cook in lots of boiling salted water until barely crisp. Drain, leave to cool a little, dress with a little olive oil.
Hard-boil the eggs, shell immediately to avoid a grey ring. Cut into quarters.
In a salad bowl, place lettuce leaves, beans, flaked tuna (and oil). Garnish with tomato wedges and hard-boiled eggs. Scatter over olives, anchovy fillets, and chopped parsley.
Blend the vinaigrette well, and pour over salad. Season with salt and pepper. Toss the salad before serving.
Add some finely sliced radish or red onion.
Cannellini or red kidney beans or other legumes are rich in protein and high in soluble fibre.
Herbs and spices are a simple way to add flavour and nutrients. Use colours of the rainbow in cooking, every colour has a different nutrient.