- serves 1 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 1 egg
- 1 handful mesclun salad leaves
- 1 tomato, sliced into wedges
- 1 celery stalk, finely sliced
- 6 celery leaves
- ½ green capsicum
- 5 baby radishes
- 1 young artichoke heart, finely sliced
- 10 raw broad beans
- 1 spring onion, finely sliced
- 10 Niçoise olives
- 80 g canned tuna
- 6 basil leaves
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- generous pinch of salt and pepper
Instructions
Boil egg for 8 minutes. Cut into quarters.
Place the mesclun on a serving plate. Add tomato, celery stalk and leaves, capsicum, radish, artichoke, broad beans, spring onion, olives, tuna, basil and egg. Dress with olive oil, vinegar, salt and pepper. Serve.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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