This delicious salad is packed with protein so makes a great meal on its own
12 French beans, washed and trimmed
2 mini cos lettuces, leaves separated
6 cherry tomatoes, halved
1 small red onion, peeled and finely sliced
10 pitted black olives, halved
2 eggs, hardboiled, shelled and quartered
185g can tuna in spring water, drained
Good handful of microgreens
¼ cup olive oil
3 Tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp honey
Cook potatoes in lightly salted boiling water for 8-10 minutes or until tender. Drain and set aside to cool. Cut potatoes in half.
Blanch the whole green beans in boiling water for 2-3 minutes, drain. Refresh in cold water and drain. Set aside.
To make the dressing place ingredients in a screw top jar and shake well to combine.
To assemble the salad. Place lettuce leaves onto a serving platter. Layer potatoes, tomatoes, green beans, red onion, olives, hardboiled eggs and tuna on the lettuce.
Just before serving pour over dressing. Scatter over microgreens.