This colourful classic salad packed with flavour really makes the most of lovely summer vegetables.


200g baby new potatoes, sliced

4 eggs

150g French beans, trimmed

150g asparagus, cut into 3cm lengths

150g sugar snap peas

150g fresh or frozen peas

150g baby courgettes, halved

150g mixed olives

bunch basil leaves, torn

200g cherry tomatoes, halved

6tbsp light French dressing

400g can tuna in water, drained


1 Cook the potatoes in boiling salted water for 10 mins, until tender. Meanwhile, put the eggs into boiling water, return to the boil and cook for 8 mins.

2 Steam the French beans and asparagus for 2 mins, add the sugar snap peas, peas and courgettes, and steam for further 3 mins.

3 Put the vegetables into a large bowl, add the olives, torn basil leaves and cherry tomatoes.

4 Drain the eggs and put under cold running water, then peel and quarter.

5 Drain the potatoes and gently stir together with seasoning and the French dressing.

6 Divide between 4 plates, top with tuna and the eggs.

Per serving: 481 cals, 27g fat, 5g saturated fat, 19g carbohydrate

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