makes 2 SERVINGS

383 calories | 31g carbs | 14g protein | 20g fat (per serving)

INGREDIENTS

(FOR THE DRESSING)

• 2 x Tbsp. Rapeseed Oil

• 1 x Lemon, juiced

• 1 x Tsp. Balsamic Vinegar

• 1 x Garlic Clove, grated

• 1/3 Pack of Basil, small and leaves chopped

• 3 x Black Kalamata Olives, pitted, rinsed and chopped

(For the salad)

• 2 x Eggs

• 250g New Potatoes, thickly sliced

• 200g Green Beans

• 1/2 Red Onion, very finely chopped

• 14 x Cherry Tomatoes, halved

• 6 x Romaine Lettuce Leaves, torn into pieces

• 6 x Black Kalamata Olives, pitted, rinsed and chopped

INSTRUCTION

Mix the dressing ingredients together in a small bowl with 1 tbsp water. Meanwhile boil the potatoes for 7 mins, add the beans and boil 5 mins more or until both are just tender, and then drain. Boil 2 eggs for 8 minutes then shell and halve. Toss the beans, potatoes and remaining salad ingredients, except the eggs, together in a large bowl with half the dressing. Arrange the eggs on top and drizzle over the remaining dressing.