Egg and Asparagus Salad

Preparation time : 20 minutes

Serves : 2

Ingredients :

• 8 baby potatoes
• 2 eggs
• 125g asparagus
• 185g canned tuna, drained and flaked into large chunks
• black olives, halved (small handful)
• lettuce leaves torn into chunks
• crusty bread

For Dressing:

• 1 shallot, finely chopped
• 1 tsp mustard powder
• 2 tbs white wine vinegar
• 1 tbs extra virgin olive oil
• Pinch of salt and sugar

Method of preparation :

1. Boil the potatoes until they are tender. Drain and cool under cold running water. Set aside to cool further.
2. Boil the asparagus for 2 minutes and set aside to drain.
3. Boil the eggs. Once cool enough to handle peel the eggs and cut into halves.
4. Whisk the dressing ingredients with 1 tbs of water.
5. Put the potatoes, tuna, asparagus, olives and lettuces into a bowl and drizzle the dressing. Toss well to coat everything.
6. Add the eggs and serve with crusty bread.