16 mins
Not Too Tricky
serves 2
About the recipe
This cheerful salad is a brilliant spring dish – it’s simple, seasonal and satisfying. You could prep all the elements ahead and throw them together when you’re ready to eat. The dressing will keep in the fridge for a week.
Ingredients
4 large free-range eggs
250g asparagus
160g ripe mixed-coloured cherry tomatoes
6 black olives (stone in)
2 heaped teaspoons Dijon mustard
olive oil
red wine vinegar
1 x 145g tin of tuna in spring water, from sustainable sources
40g watercress
Method
- Lower the eggs into a pan of vigorously simmering salted water and boil for 5½ minutes exactly.
- Meanwhile, snap off and discard the woody ends of the asparagus. Halve the cherry tomatoes and squash and destone the olives.
- Place the mustard, 6 tablespoons of olive oil and 3 tablespoons of red wine vinegar into a clean jam jar or bowl, shake or whisk together and season to perfection.
- When the time’s up on the eggs, remove with a slotted spoon and set aside. Place the asparagus in the water and boil for 3 minutes, or until just tender.
- Refresh the eggs under cold water until cool enough to handle, then peel and cut in half. Drain the asparagus and toss with the olives, tomatoes and 2 tablespoons of the dressing, then divide between your plates.
- Drain and flake over the tuna, top with the egg halves and pick over the watercress leaves. Drizzle with 1 tablespoon of the dressing (save the rest for another day), season with a pinch of black pepper, and serve with crusty bread.
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