Serves 4

500g baby potatoes
250g green beans
3-4 free-range eggs
1 cos lettuce, torn into bite-sized pieces
1 cup cherry tomatoes, halved
½ cup Pons Arbequina olives
300g can Callipo yellowfin tuna in olive oil, drained
4-5 Ortiz or Talatta anchovy fillets, halved lengthways
⅓ cup Sabato classic French dressing

Cook potatoes in a pot of well-salted water for 15-20 minutes or until tender and they can be easily pierced with a paring knife.

Cook the beans in boiling, salted water for about 3 minutes or until just tender. Drain and plunge into ice cold water to stop them cooking any further.

Cook the eggs in gently boiling water for 4-5 minutes to semi-hard boil. Cool, peel and slice in half.

Pour half of the dressing into a large mixing bowl. Add the lettuce to the bowl and toss to coat. Place the dressed lettuce on a serving platter. Arrange all the prepared ingredients on top of the bed of lettuce. Drizzle remaining dressing over the salad.

Recipe by Julie Le Clerc



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