Prep
15 mins
Cooking
30 mins
Serves 6
Mixed
Serves: 6
4 eggs
140g Florette Mixed Salad
2 x 145g tinned tuna chunks in water, drained
1 x 400g tin mixed beans, drained
120g pitted green olives
1 small red onion, halved and finely sliced
For the Mediterranean vegetables:
1 red pepper, halved, deseeded and cut into 3cm chunks
2 small courgettes, halved cut into 2cm half moons
300g chestnut mushrooms, quartered (smaller ones halved)
2 tbsp olive oil
2 tsp dried oregano
For the vinaigrette:
1 tsp Dijon mustard
2 tbsp red wine vinegar
6 tbsp olive oil
1. Heat oven to 220C / 200C fan and put all the Mediterranean vegetable ingredients onto a large flat baking tray, toss the vegetables so they’re coated in the herbs and oil and roast for 25 – 30 mins until soft, tossing halfway through to evenly cook. Leave to cook completely.
2. Meanwhile, make the soft-boiled eggs by putting a saucepan filled ¾ full of water over a medium heat, once simmering, gently add in the eggs and simmer for 7 mins. Take out of the pan and put into a bowl of cold water (with ice if you have any). Once cool, remove the shell from the eggs and slice in half. Leave until ready to construct.
3. To make the vinaigrette, simply whisk all the ingredients together.
4. In a large bowl, toss the cooled roasted vegetables, Florette leaves, tuna, beans, olives and onion together along with half of the vinaigrette. Tip onto a platter and top with the eggs and a good crack of black pepper and the remaining vinaigrette on the side if you like.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!