Serves 4

8 small potatoes

4 eggs

150g broad beans


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



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.