A salad that will a great selection of fresh, summer flavours and texture. A 175g portion of new potatoes gives you 26 per cent of your Recommended Daily Allowance (RDA) of Vitamin C.
Ingredients
- 300g British new potatoes
- 75ml extra-virgin olive oil
- Juice of 1/2 lemon
- 100g fine green beans
- 4 medium eggs
- 6 ripe plum tomatoes, cut into wedges
- Cos or little gem lettuce, leaves torn
- 225g can tuna steak in olive oil
- 4 tbsp caperberries, rinsed (from delis and supermarkets)
- Generous handful good olives
- 8 fresh or canned anchovy fillets
Method
- Put the potatoes in a pan of boiling, salted water and simmer for 10-12 minutes, or until just tender. Make the dressing. In a jug, mix together the oil and lemon juice, season and set aside. Drain the potatoes, cut larger ones in half, then tip into a serving bowl. Drizzle over a little of the dressing, toss to coat and set aside. Blanch the beans. Bring a pan of water to the boil, add the beans and cook for 2 minutes. Remove with a slotted spoon and plunge the beans into a bowl of cold water. Drain, cover with more cold water and set aside.
- Bring the pan of water back to the boil, add the eggs and cook for 6 minutes. Remove and plunge in cold water for 1 minute, peel, then quarter. Add the eggs, tomatoes, lettuce, beans, tuna (along with the oil), caperberries and olives to
- the bowl of potatoes. Drizzle with the remaining dressing, season, and gently mix together. Either serve in the bowl, or divide between 4 serving plates. Top each with anchovies to serve.
Nutritional info
Per serving: 430kcals, 28.6g fat (5.3g saturated),
27.1g protein, 18.4g carbs, 5.6g sugar, 3.5g salt