Serves 4 | 30 minutes
Ingredients
- 4 Olliff Farm eggs
- 300g baby potatoes, halved
- 150g green beans, trimmed
- 200g cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 185g tin tuna in olive oil, drained
- 1/2 cup olives
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Method
- Cook the potatoes in a pot of boiling salted water for 12-15 minutes until tender, then drain.
- In the last 3 minutes, add the beans to the same pot to blanch, then drain and refresh under cold water.
- Place the eggs in a separate pot of cold water, bring to the boil, then reduce to a simmer and cook for 7 minutes. Drain, cool, peel and halve.
- Whisk the olive oil, vinegar, mustard, salt and pepper together.
- Arrange the potatoes, beans, tomatoes, red onion, tuna and olives on a platter.
- Top with the halved eggs and drizzle over the dressing.