Egg, whole, raw
3 medium, raw
100 g, trimmed
1 medium, deseeded and cut into strips
100 g, halved
¼ individual, iceberg, torn into bite-size pieces
Olives, in Brine
6 individual, pitted, black, sliced
Tuna in spring water, drained
1 can(s), medium, drained
2 medium, trimmed and sliced
½ extra large, trimmed and diced
Chilli, green or red
1 individual, deseeded and finely chopped
Lime Juice, Fresh
1 teaspoon(s), level, clear
- Bring a pan of water to the boil over a medium-high heat, then reduce to a simmer. Carefully add the eggs using a slotted spoon and cook for 8-10 minutes. Drain, fill the pan with cold water and set aside for a few minutes to allow the eggs to cool. Peel and cut into quarters.
- While the eggs are cooking, blanch the beans in a separate pan of boiling water for 2 minutes, then drain and transfer to a bowl of cold water until cool. Drain and set aside.
- Put all the dressing ingredients in a small bowl with 2 tablespoons water, season to taste, then whisk to combine
- Put the green beans, pepper, tomatoes, lettuce, olives, tuna, spring onions and cucumber in a serving bowl, then pour over the dressing and toss gently to combine. Divide the salad between 2 plates, top with the boiled egg quarters, then season to taste and serve.