Ingredients
| 8 | Potatoes, (small) |
| 4 | Eggs |
| 150 g | Broad beans |
| 180 g | Tuna in spring water, (drained) |
| 2 | Tomatoes |
| 1 handful | Olives |
| 1 | Baby cos lettuce |
| 1 optional | Anchovy, (to taste) |
| 4 Tbsp | Extra virgin olive oil |
| 2 Tbsp | Lemon juice |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Boil the potatoes until cooked through, drain, let cool then slice.
- Boil the eggs for 4 minutes then cool, peel and slice.
- Cook the beans in lightly salted water until tender, cool and peel.
- Slice the tomatoes, then add all the ingredients together. Taste for seasoning and toss gently before plating.