As always chop and change the ingredients to make it your way – but don’t forget those tasty Bird Brothers eggs!

Ingredients:
2 little gem lettuce, leaves separated
200g can tuna steak in oil or brine, drained & flaked
250g small tomatoes, quartered
1 red onion, sliced into 7mm rounds
6 medium Bird Brothers eggs, hard–boiled and halved
Handful pitted black olives, halved
4 tbsp extra virgin olive oil
2 tbsp lemon juice
2 tsp Dijon mustard
1 small clove garlic, crushed

Optional ingredients
150g French beans, halved
1 red pepper, deseeded and quartered
1 courgette, sliced on the diagonal 4mm thick

1. Scatter lettuce leaves in shallow serving bowl and add tuna, tomatoes, eggs, red onions and olives.
2. In a small bowl whisk together oil, lemon juice, mustard, garlic and season well, add a pinch of sugar to taste if you like. Drizzle over the salad just before serving.

As a delicious, part cooked option:
Bring a pan of water to the boil, add beans and boil for 2 minutes, drain and rinse under cold running water until cooled. Heat a chargrill pan, cook peppers, courgettes and onions in batches for 2-3 minutes per side until char-lined and just tender. Cool. Then follows step 1 and 2 above

Enjoy!