Nutritive Information
Per portion
-
Energy: 319kcals/1327kj
-
Protein:18.2g
-
Fat: 25.3g
-
Saturated fat: 3.4g
-
Carbohydrate: 4.6g
-
Sugar: 4.3g
-
Fibre (NSP): 2.3g
-
Calcium: 81mg
Ingredients
-
225g/8oz French beans, trimmed
-
450g/1 lb new potatoes, peeled and cut into 2.5 cm/1in pieces
-
White wine vinegar and olive oil, for sprinkling
-
1 small cos or round lettuce
-
4 ripe plum tomatoes, quartered
-
1 small cucumber, peeled, seeded and sliced
-
1 green or red pepper, thinly sliced
- 4 eggs, hard-boiled, peeled and quartered
-
24 black olives
-
225g/8oz can tuna in brine, drained
-
50g/2oz can anchovies, drained
-
basil leaves, to garnish
For the dressing
-
15ml/1 tbsp Dijon mustard
-
50g/2oz can anchovies, drained
-
1 garlic clove, crushed
-
60ml/4 tbsp lemon juice
-
120ml/4fl oz/½ cup sunflower oil
-
120ml/4fl oz/½ cup extra virgin olive oil
-
Salt and ground black pepper
Instructions
-
To make the dressing, place the mustard, anchovies and garlic in a bowl and blend together by pressing the garlic and anchovies against the sides of the bowl. Season generously with pepper. Using a small whisk, blend in the lemon juice or wine vinegar. Slowly whisk in the sunflower oil in a thin steam and then the olive oil, whisking until the dressing is smooth and creamy.
-
Tip the French beans into a saucepan of salted boiling water and cook for 3 minutes until tender, yet crisp. Transfer to a colander with a slotted spoon then rinse under cold running water. Drain again and set aside.
-
Add the potatoes to the same boiling water, reduce the heat and simmer for 10-15 minutes until just tender, then drain. Sprinkle with a little vinegar and olive oil and a spoonful of the dressing.
-
Arrange the lettuce on a platter, top with the tomatoes, cucumber and pepper, then add the cooked French beans and potatoes.
-
Arrange the eggs, olives, tuna and anchovies on top, distributing them evenly, and garnish with the basil leaves. Drizzle the remaining dressing over the top.
