Cooking Instructions
1.
Preheat the oven to 200°C/180°C fan/ gas mark 6.
2.
Boil the
potatoes (200 g)
for 20 minutes. Drain and leave until cool enough to handle.
3.
Put
tomatoes (1 bag)
on a baking sheet, and roast on the top shelf of the oven until softened and starting to colour (about 15 minutes).
4.
Boil the
green beans (2/3 bag)
for 3-4 minutes. Drain, then plunge in ice cold water. Drain again and pat dry with kitchen paper.
5.
To boil the
eggs (4)
– if kept in the fridge, take out 30 minutes in advance. Bring a pan of water to a simmer, carefully add the eggs using a spoon. Bring the water back to a simmer, then remove the eggs after 6-7 minutes.
6.
Plunge the eggs into cold water until cool enough to peel. Carefully peel.
7.
Cut the potatoes into quarters. Flake the
tuna (1 tin)
, keeping it as much as possible as large chunks.
8.
Chop the
sweet romaine (2 heads)
to an inch thickness. Add to a bowl with the green beans, and toss in the
salad dressing (1/2 bottle)
.
9.
Pile the dressed green beans and leaves into serving bowls, top with the potatoes, tomatoes, tuna chunks. Top each with a halved boiled egg.