Mediterranean salad

Mediterranean salad
  • Serves: 4
  • Prep: 10 mins
  • Cook: 5 mins

A warm salad perfect for summer eating.


  • 150g French beans, halved
  • 1 red pepper, deseeded and quartered
  • 1 courgette, sliced on the diagonal 4mm thick
  • 1 red onion, sliced into 7mm rounds
  • 2 little gem lettuce, leaves separated
  • 200g can tuna steak in oil or brine, drained & flaked
  • 250g small tomatoes, quartered
  • 6 medium British Lion eggs, hard–boiled and halved
  • Handful pitted black olives, halved
  • 4 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 2 tsp Dijon mustard
  • 1 small clove garlic, crushed


  1. Bring a pan of water to the boil, add beans and boil for 2 minutes, drain and rinse under cold running water until cooled. Heat a chargrill pan, cook peppers, courgettes and onions in batches for 2-3 minutes per side until char-lined and just tender. Cool, then slice peppers into chunks.
  2. Scatter lettuce leaves in shallow serving bowl, add beans, grilled vegetables, tuna, tomatoes, eggs and olives.
  3. In a small bowl whisk together oil, lemon juice, mustard, garlic and season well, add a pinch of sugar to taste if you like. Drizzle over the salad just before serving.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
301 10.1g 20.9g 20.1g 3.2g 1.3g

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3.9 / 5 rating (18 votes)