Ingredients
For 4 people 
- 250 grams cherry tomatoes, halved
- 2 tablespoon(s) flat leaf parsley, coarsely chopped
- 2 eggs, soft boiled, peeled and quartered
- 1 pinch of salt and pepper or to taste
- 0.5 small red onion, thinly sliced
- 1 garlic clove, crushed
- 250 grams mixed lettuce leaves
- 0.25 cup(s) black Spanish olives
- 150 grams green beans, trimmed and blanched
- 4 tablespoon(s) olive oil
- 1 125g punnet Flowerdale Farm Gourmet Mix
- 0.25 cup(s) capers, drained
- 4 small potatoes, steamed and halved
- 2 tablespoon(s) lemon juice
- 8 anchovy fillets
- 250 grams can tuna in oil or spring water, drained
- 1 line_break_'Dressing"
Featured Chef's Recipe
Method
- Toss mixed lettuce leaves with Flowerdale Farm Gourmet Mix and spread among four serving bowls.
- Scatter over the onion, capers, tomatoes, olives and beans. Divide the tuna, potatoes and egg quarters amongst the bowls.
- Combine the ingredients of the dressing well and drizzle over the salad.
- Top with anchovy fillets and freshly cracked pepper. Serve with crusty white bread.
