Ingredients
- Chickpeas
- Green beans
- Cherry tomatoes
- Olives
- Red and white chicory
- Mixed seeds
- Boiled eggs
- Tuna steak (but also works with raw prawns)
- Anchovies
- Salad dressing
Method
Wash and drain the green beans, cherry tomatoes, chicory.
Top and tail the green beans, then cut each pod in half. Chop cherry tomatoes in half. Chop chicory into one-inch lengths and break up each bunch. Add tomatoes and chicory to large salad bowl.
Chop olives and anchovies and add to salad bowl.
Drain chickpeas into a colander, then rinse under tap.
Add chickpeas to large saucepan of boiling water. Simmer for ten minutes. A few minutes after starting the chickpeas, start to heat griddle or frying pan to 7.
Once the ten minutes for the chickpeas are up, add eggs to the saucepan with the chickpeas and continue to simmer. At the same time, add oil to griddle / frying pan, and add tuna steaks.
After four minutes, add green beans. After three minutes more, turn off saucepan and tuna, and drain saucepan.
Add all ingredients other than tuna and eggs to salad bowl, mix and serve out.
Peel eggs, slice in half, and give two halves to each person.
Place tuna steak on each plate.