30 mins
450g Scotty Brand Baby Potatoes
75g runner beans
2 medium free range eggs, at room temperature
8 - 10 cherry tomatoes, halved
½ red onion, thinly sliced
2 tbsp olives
1 tin of tuna in olive oil
salt and pepper to taste
handful of fresh chopped parsley
For the dressing:
2 tbsp olive oil
juice from ½ Lemon
chopped parsley
salt and pepper
Place the potatoes in a saucepan and bring to the boil. Cook for 15 to 20 minutes. Add the beans 5 minutes before the end of the cooking time. Drain and cool under cold running water.
Boil the eggs (7 minutes for slightly soft centre). Drain and cool under cold running water.
Arrange the salad with your potatoes cut in half or quarters, runner beans, tomatoes, red onion, olives, and tuna.
Halve the eggs and add to the salad. Pour over your dressing and top with some fresh parsley.
This recipe was created & photographed by Glasgow Food Delicious.
