Cuisine High Fiber, Mediterranean, Omega 3 Source, Salads & Vegetables
Servings 4People
Ingredients
1pcClove GarlicFinely crushed
1pcEggSoft-boiled
1TbspOlive Oil
2tspWater
2tspLemon Juice or Vinegar
1/4tspFreshly Ground Black Pepper
8pcsThin Slices of Day-old French BreadCut into cubes
4pcsSmall PotatoesBoiled and cut into chunks
2TbspLow-fat Plain Yoghurt
2pcsRipe TomatoesCut into wedges
200gGreen BeansCooked but still crisp and warm
185gTuna in Brine
1pcHard-Boiled EggQuartered
2Mignonette Lettuces or Equivalent Soft-leafed Salad Mix
16Small Black Olives
8AnchoviesWashed and cut into strips
Instructions
To make dressing, process garlic then soft-boiled egg in blender. Add olive oil, water, lemon juice or vinegar, pepper and whiz until well combined. Set aside.
Heat non-stick frypan, add bread and toss until brown. Set aside.
In a large bowl, mix warm cooked potatoes with yoghurt. (Alternatively, mix yoghurt with dressing later.)
Add tomatoes, warm beans, tuna and hard-boiled egg and pour dressing over. Mix gently but well.
Cover a serving platter with salad leaves. Spread mixture over salad leaves and decorate with croutons, olives and anchovies. Serve immediately.