Nutrition Info.(per serve)
5 pitted Kalamata olives
1 clove garlic, grated
2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
juice of 1/2 lemon
4 teaspoons extra virgin olive oil
cracked pepper, to season
150g baby potatoes, boiled, halved
1/2 cup sliced green beans
2 vine tomatoes, quartered
2 tablespoons chopped Italian parsley
4 large leaves cos lettuce, torn/whole
95g can tuna in spring water
1 hard-boiled egg, halved
Total fat 30g
Saturated fat 6g
Dietary fibre 10g
1 In a small glass jar, add olives, garlic, mustard, vinegar and lemon. Shake vigorously. Add 2 teaspoons of the olive oil and the pepper. Shake until emulsified.
2 In a salad bowl combine potatoes, beans, tomatoes and parsley. Pour over the dressing.
3 3 Add cos, potato mixture, scattered tuna and remaining olive oil to finish. Top with egg and serve.
- Make it gluten free: Check mustard is gluten free.
- Make it FODMAP friendly: Omit garlic or swap with ¼ teaspoon of garlic infused oil. Check the Dijon mustard does not include onion or garlic powder.
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