August is the perfect month for taking advantage of summer salads. Beans, lettuce and tomatoes are a plenty, so this salad can be rustled up after work in half an hour or less.
Non-veggies can add some of the traditional tuna if they want, although it doesn’t miss it.
Runner beans, stripped of the stringy side bits if necessary, cut into diamonds and boiled in salted water until tender
2 eggs per person, hard boiled, shelled and halved
New potatoes, scrubbed and boiled until tender, then chopped into cubes
Tomatoes, roughly chopped
Lettuce or other salad leaves, washed and shredded
Spring onions, chopped (optional)
Tinned, pitted black olives, whole or halved
Salad dressing: 1 tbsp runny honey, 2 tsp grain mustard, 1 tbsp white wine vinegar, 1 tsp balsamic vinegar, 2 tbsp olive oil, 2 tsp water, salt and pepper and a pinch of dried oregano – shake up in a jar (makes more than you’ll need for this recipe but it keeps in the fridge!)
- Layer the salad and veggies, top with eggs and spoon over some dressing