Omega salad

Perfect for those on-the-go lunches and so much tastier than a shop-bought version.

SERVES 4 PREP 15 MINS COOK 15 MINS

✱ 4 eggs

✱ 200g baby new potatoes, halved

✱ 2 handfuls of green beans, trimmed

✱ 2 Little Gem lettuces

✱ 200g cherry or plum tomatoes

✱ 50g pitted black olives

✱ 1 small red onion

✱ Handful of fresh flat-leaf parsley

✱ 400g can of chickpeas, drained and rinsed

✱ 2 handfuls of mixed leaves

✱ 2–3tbsp extra virgin olive oil

✱ 100g marinated white or canned anchovy fillets

✱ Squeeze of lemon juice

1 To soft-boil the eggs, first ensure that the eggs are room temperature. Bring a medium saucepan of water to a rolling boil, add the eggs and set a timer for 6–7 mins. Transfer the eggs to cold water to cool before peeling and cutting into quarters. (Boiling the eggs from room temperature helps prevent them from cracking when you place them in boiling water).

2 Heat a large saucepan of salted water over a high heat. Once the water is boiling, add the potatoes, reduce the heat and simmer for around 15–20 mins until tender but still firm. Add the green beans for the final 2 mins. Drain the vegetables well and leave them to steam-dry while you start preparing the rest of the salad.

3 Remove the end of each lettuce and cut into quarters lengthways, halve the tomatoes and the olives, thinly slice the onion and roughly chop the parsley. Add to a large mixing bowl (except the olives), along with the chickpeas, potatoes and green beans. Drizzle over the extra virgin olive oil, combine and season to taste.

4 To serve, top the dressed salad with the quartered eggs, olives and anchovies. Finish with a squeeze of lemon juice.

Per Serving: 359 cals, 19g fat (4g saturated), 24g carbohydrates