Ingredients:
Salad Ingredients:
200 g Baby green beans
Lettuce leaves
200 g Cherry tomatoes halved
24 Pitted black olives
2 Sticks celery cut into strips
1 Can solid tuna in vegetable oil, drained and flaked
2 Gherkins sliced
4 hard-boiled eggs, shelled and sliced
100 g DairyBelle Fiddlers Cheese Slices cut into strips
Dressing Ingredients:
2 Cloves of garlic crushed
5 ml Dijon mustard
30 ml white wine vinegar
5 ml honey
5ml lemon juice
1 tablespoon Italian parsley chopped
150ml olive oil
Method:
Blanch the beans for three minutes in boiling salted water then drain and plunge into iced water and set aside.
Arrange the lettuce leaves on a platter.
Arrange all the remaining ingredients on top of the lettuce.
Shake the ingredients for the dressing in a screw top jar drizzle over the tuna lunch just before serving.
Serve warm bread.
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