* 1 small iceberg lettuce
* 225 g (8 oz) French beans
* 225 g (8 oz) new salad potatoes (pink fir apple is ideal)
* 4 free range eggs, hard boiled for 10 minutes, cooled and peeled
* 1 sweet bell pepper (any colour)
* 1 red onion, peeled and finely diced
* 200 g (7 oz) can tuna (in oil or brine), drained and flaked
* 50 g (2 oz) Edam cheese, cut into small cubes
* 8 cherry tomatoes, quartered (Sungold if you can get them)
* 50g (2 oz) black olives, de-stoned
* Freshly chopped basil leaves to garnish
* '''For the dressing'''
* 3 tablespoons extra virgin olive oil
* 2 tablespoons white wine vinegar
* 4 tablespoons lime juice
* zest of 1 lemon, finely chopped
* 1 teaspoon Dijon mustard
* 1 teaspoon sugar
* salt and freshly ground black pepper

===Method===
* Cut the lettuce into four and cut out the hard core
* Chop into bite-sized pieces and arrange on serving plates
* Cook the French beans for 8 minutes and the potatoes for 10 minutes. Drain and cut the potatoes and beans in half
* Deseed the bell pepper and cut into small cubes
* Arrange the potatoes, beans, eggs, peppers, onion, tuna, tomatoes and cheese over the lettuce
* Make the dressing by adding all ingredients to a bowl and whisking well
* Dress with the olives basil leaves and salad dressing

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