Ingredients

• 12 (650g) small chat potatoes, halved

• 400g green beans, trimmed

• 425g can tuna in springwater, drained, flaked

• 250g cherry tomatoes, halved

• 1/3 cup black olives, pitted

• 2 baby cos lettuce, leaves separated, washed

• 4 hard-boiled eggs, peeled, quartered

Dressing

• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard

Serves: 4

Preparation: 30 Minutes

0.5 serves of vegetables per serve

Diet and Allergies

Nut Free

Method

1. To make the dressing, whisk the oil, vinegar and mustard together. Set aside.

2. Cook potatoes in a large saucepan of boiling water for 10 minutes or until just tender. Drain.

3. Blanch beans in boiling water for 2 minutes until bright green and tender crisp. Drain and refresh under cold water.

4. Place baby cos lettuce leaves, potatoes, beans, tuna, tomatoes and olives on serving plates. Top with eggs. Drizzle with dressing just before serving.

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