2-3 whole Florette cooked beetroot, cut into wedges
1 bag Florette Crispy
1 tin good quality tuna, drained
3 eggs
75g fine green beans
1-2 vine tomatoes, diced
5cm piece cucumber, diced
½ red pepper, thinly sliced
12 black olives
few sprigs fresh flat-leaf parsley
½ lemon, cut into wedges
For the dressing:
2 tbsp red wine vinegar
3 tbsp extra virgin olive oil
½ clove garlic
good pinch sea salt
few basil leaves
Method
Boil the eggs until not quite hard-boiled (approx 8 minutes from simmering) then cool quickly in cold water and peel off the shells. Set aside.
Meanwhile, steam or boil the green beans for a couple of minutes until they’re only just cooked and still retain a little bite. Plunge into cold water to cool quickly then set aside. Now chop the tomatoes, cucumber, red pepper and parsley.
Make the dressing. Crush the salt with the garlic and chop finely. Measure the vinegar into a small jug or bowl then stir in the crushed garlic and salt. Whisk in the olive oil. Shred or tear the basil leaves and add to the dressing.
Arrange the salad leaves in a large serving bowl or platter then top with the tomatoes, cucumber, pepper, olives and beans. Halve the eggs and arrange on top along with the tuna. Cut the beetroot into wedges and add to the salad then garnish with wedges of lemon.
Whisk the dressing again and drizzle a little over the top just before serving.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
