Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
500g baby new potatoes, larger ones halved
3 tbsp extra virgin olive oil
2 sprigs rosemary
75g pitted Kalamata olives, halved
200g fine green beans, trimmed
4 British Blacktail Medium Free Range Eggs
140g pack red chicory, leaves roughly chopped
100g radishes, sliced
8 sun-dried tomatoes in oil, drained and sliced
2 x 110g John West Tuna Steak in Spring Water Fridge Pots
2 tbsp lemon juice
1. Preheat the oven to 200ºC, gas mark 6. On a nonstick roasting tray, toss the potatoes with 1 tbsp oil and the rosemary, lightly season and roast for 10 minutes. Stir in the olives and roast for another 15-20 minutes, or until the potatoes are tender.
2. Meanwhile, bring a large pan of water to the boil. Add the beans and simmer for 3 minutes, then lift out with a slotted spoon and rinse under cold running water to cool. Set aside on a clean tea towel. Next, lower the eggs into the water and simmer for 8 minutes. Drain and allow to cool in a bowl of cold water, then peel and halve.
3. On a large serving dish, arrange the roasted potatoes and olives, green beans, chicory, radishes, eggs, sun-dried tomatoes and chunks of tuna. Mix the remaining 2 tbsp olive oil with the lemon juice and season. Spoon over the salad and serve immediately.
Cook’s tip Kalamata olives are a dark purple Greek olive with a rich and fruity flavour. They roast really well with the potatoes and add natural saltiness, so go easy when seasoning the potatoes.
Typical values per serving:
This recipe was first published in September 2020.