Salad Nicoise Lunch

0.5 cup runner beans , sliced
2 eggs
100g new potatoes , cooked and sliced
0.5 cup cherry tomatoes , halved
A handful of lettuce leaves
50g tuna in brine or spring water, drained and kept in large chunks
2 anchovies fillets
8 olives
Olive oil, 1 tbsp
0.5 tbsp white wine vinegar
Garlic, 1 clove, crushed
Black pepper
Red onion, 0.5 small, thinly sliced
Cucumber, 0.25 cup, sliced

1. Bring a pan of water to the boil, cook the beans for 1 minute in the boiling water, then lift out and refresh under cold running water. Turn down the heat, add the eggs to the pan and simmer for 5-6 minutes (or 3-4 minutes if you like the yolks really runny). Plunge into cold water. When they're cool enough to handle, drain, shell and cut into quarters.

2. In a large bowl mix together the potatoes, tomatoes, beans, lettuce, tuna, anchovies, olives, olive oil, the vinegar and some seasoning and carefully toss. Serve topped with the egg.


Number of Servings: 2

Recipe submitted by SparkPeople user CHEEKYCHOOK.