This is one of my favourite salads which I often make with a lovely quiche.  As with all my recipes, you can adapt it to a certain extent with what you have in your fridge, for example a little bit of celery would add an extra crunch to this one.

Ingredients

250g baby new potatoes

200g green beans

3 eggs

1 large ripe avocado

Juice ½ lemon

2 small little gem lettuces

250g cherry tomatoes halved

1 tbsp snipped chives

12 Kalamata pitted olives (or more if you love them like I do)

Dressing

2 tbsp grain mustard

3 tbsp white wine vinegar

Juice ½ lemon

8 tbsp olive oil

2 tbsp runny honey

Method

1. Make the dressing by combining all ingredients in a bowl and whisking well – or I put them in a jar and give them a good shake.
2. Cook potatoes in salted boiling water for around 15 minutes or until tender, then half and put in a bowl.  Add half the dressing to the hot potatoes, season and set aside to cool.
3. Boil the green beans for 2 minutes then blanch in cold water, cut in half and put aside.
4. For the eggs, put in a pot of cold water, bring to the boil and cook for 6 minutes.  Run under cold water, peel and cut into quarters.
5. Peel the avocado, cut in half and remove the stone.  Then slice and mix with the lemon juice to prevent it from going brown.
6. To assemble the salad, get a large serving plate and lay the lettuce over the base and scatter with the avocado, potatoes, beans, eggs, tomatoes and olives.
7. Drain the tuna, break into chunks and place over the salad. Scatter with chives.