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3 medium essential Waitrose eggs
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 small clove garlic, crushed
25g pack fresh basil, leaves picked, stalks finely chopped
300g mixed tomatoes, halved or quartered
2 essential Waitrose Little Gem lettuces
150g podded essential Waitrose Broad Beans
150g kalamata or other black olives, pitted
6 anchovy fillets in oil, drained
200g can essential Waitrose Tuna Steak in Olive Oil
1. Cook the eggs in a pan of boiling water for 8 minutes. Drain, cool, shell and halve.
2. Meanwhile, in a large bowl, whisk the oil, vinegar, mustard and garlic with the finely chopped basil stalks to make a dressing.
3. Place the tomatoes, basil, lettuce leaves, broad beans and olives in the bowl and gently toss with the dressing. Divide between two plates. Top with the halved eggs, anchovy fillets and drained tuna.
If using frozen broad beans, out of season, simply defrost by covering with just-boiled water for 1 minute. Drain and peel away the pale outer skins, so you have just the bright green inner beans.
Typical values per serving:
This recipe was first published in April 2017.