Ingredients

Method

• 1 clove garlic, crushed
• 100 ml extra-virgin olive oil
• 200 g baby potatoes, boiled and cut in half
• 6 free-range eggs, hard-boiled and cut in half
• 120 g extra-fine beans, blanched
• 100 g Kalamata olives
• 300 g cherry tomatoes, cut in half
• 1 packet Margaret Roberts herb salad
• 2 spring onions, sliced diagonally
• 2 x 170 g tins solid tuna in spring water, drained and broken into large chunks

Method

Ingredients

Mix the lemon juice, garlic and olive oil together, season to taste and set aside. Place the potatoes and beans in a large bowl, add olives, tomatoes and spring onion and dress with half the salad dressing. Arrange the tuna on top of the salad leaves with the eggs, and drizzle over the remaining dressing.