• 80g lettuce
• 200g new potatoes
• 60g tomatoes
• 60g cucumber
• 80g green beans
• 2 eggs
• 1 tin tuna in spring water (145g), drained, or 45g Feta
• 1 tsp dijon mustard
• 1 tbsp olive oil
• juice ½ lemon
• pinch of salt & pepper

1. Boil the potatoes in salted water until soft, then drain.
2. Boil the eggs in boiling water for 6 minutes until soft then place into cold water to stop the eggs from cooking further.
3. Cook the green beans in salted water for 2-3 minutes, then add to cold water to keep them crisp and stop them cooking further.
4. While the potatoes, eggs and green beans cook, prepare the remaining ingredients.
5. Shred the lettuce and divide between 2 plates.
6. Chop the cucumber and tomatoes into cubes and divide between the 2 plates.
7. Once the potatoes, eggs and green beans are cooked, divide between the 2 plates along with the tuna or feta.
8. To make the dressing, add the Dijon mustard, olive oil, lemon juice, seasoning and 3 tablespoons of water into a jar with a lid.
9. Close the lid tightly and shake to mix.
10. Divide the dressing between the 2 plates and serve.

Recipe by Beca Lyne-Pirkis for FFIT Cymru.

For more from FFIT Cymru, head to ffit.cymru

Beca's Instagram: @becalynepirkis

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