Serves 4

8 small potatoes

4 eggs

150g broad beans

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2 tomatoes

1 x 180g tin of tuna, drained

black olives

cos lettuce

anchovies to taste

2 Tbs lemon juice

4 Tbs extra virgin olive oil

salt and pepper

1

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.

2

Slice the tomatoes then add all the ingredients together, taste for seasoning and toss gently before plating.