Serves 4
Ingredients
• 4 eggs, soft boiled
• 650g small chat potatoes, halved, skin on.
• 400g green beans, trimmed
• 250g grape tomatoes, halved
• ¾ cup black olives
• 2 baby cos hearts, leaves washed, separated and shredded
• 1 medium cucumber, finely sliced 425g can tuna (I prefer Sirena),
• drained and flaked
• 1/3 cup olive oil
• 1/3 cup red wine vinegar
• 1 tbsp. Dijon mustard
• Sea salt and cracked black pepper, to taste
• Combine olive oil, red wine vinegar and Dijon mustard in jug to make dressing. Season with salt and pepper, set aside.
• Cook potatoes in a large saucepan of boiling water for 10 minutes or until just tender. Drain and set aside to cool.
• Cook beans in medium saucepan of boiling water for 2-3 minutes until bright green and just tender.
• Drain, refresh under cold water. Drain again.
• Add tuna, tomatoes, olives, lettuce and cucumber to potato and bean mix. Add dressing and toss to gently combine. Season with salt and pepper.
• Divide between 4 plates and top with one soft boiled egg, halved just before eating.
• Potatoes are an excellent source of vitamin C (45% of your RDI per serve). They have more vitamin C per serve than a medium tomato or a sweet potato. Vitamin C is an anti-oxidant that helps prevent cellular damage. It also aids in collagen production, assists with iron absorption and supports your body’s immune system.
• Potatoes are also a great source of resistant starch once cooked and then cooled. Resistant starch has been shown to increase absorption of important minerals like calcium and magnesium.