Cos lettuce, green bean, tuna & soft-boiled egg salad

Preparation 15 mins | Cooking 8 mins | Serves 4

400g green beans, trimmed (halve beans lengthways if liked)
4 free range eggs (at room temperature)
2 baby cos lettuce, trimmed and quartered lengthways
6 radishes, very thinly sliced
2 x 185g cans tuna in oil, drained and roughly flaked
50g pecorino or parmesan cheese, finely grated
Mustard cress, to serve (optional)
Lemon wedges, to serve

Yoghurt & mustard dressing:
1/3 cup Greek-style natural yoghurt
¼ cup mayonnaise
2 tbs lemon juice
1 tsp Dijon mustard

Step 1 Bring a medium saucepan of water to the boil over high heat. Add beans. Cover and bring to the boil, then boil for 1 minute until vibrant. Remove with a slotted spoon and refresh in cold water. Set aside to dry.

Step 2 Gently lower eggs into the boiling water and cook for 7 minutes (for soft-boiled). Drain eggs and refresh in cold water. Peel eggs and halve lengthways.

Step 3 To make yoghurt & mustard dressing, combine all ingredients in a bowl. Season with salt and pepper to taste. Whisk to combine. Set aside.

Step 4 Arrange beans, lettuce, radishes, tuna and eggs on serving plates. Drizzle with the dressing. Sprinkle with pecorino or parmesan and add mustard cress if using. Serve with lemon wedges.

Good for you ... Baby Cos Lettuce

A source of vitamin C and folate, one of the B vitamins. Both these vitamins contribute to the functioning of the body’s immune system.

Provides dietary fibre which helps keep the intestine functioning normally.