Nicoise salad

Ingredients

• 5 baby potatoes
• 100g green beans, trimmed
• 2 eggs
• 1 baby cos lettuce
• 2 Tbs extra virgin olive oil
• juice of 1 lemon
• 95g tinned tuna, drained
• 6 cherry tomatoes, halved
• 8 black olives, pitted, halved

Directions

1. Place potatoes in a large saucepan of salted water over high heat. Cook for 25 mins, until fork tender.
2. Add beans to saucepan for 1 min. Transfer beans to a bowl of iced water.
3. Drain potatoes, allow to cool then chop into bite size pieces.
4. Slice beans in half.
5. Cook eggs in a small saucepan of boiling water for 7 mins. Drain and transfer to a bowl of iced water. Peel.
6. Pull lettuce leaves apart and place in a large bowl.
7. Combine oil and lemon juice in a screw top jar. Season with salt and shake until well combined.
8. Drizzle half the dressing over the lettuce and toss to coat. Transfer to a serving plate.
9. Arrange potatoes, tomatoes, beans, tuna and olives over lettuce.
10. Halve the eggs, place on top then drizzle with remaining dressing. Serve!