Cals: 524/ F 33g/ CHO 13g/ P 35g

Meal Prep Time:  45 minutes

Serves: 2 

Ingredients:

• 200g Spud lite potato
• 50g Green beans
• 2 Eggs (118g)
• 2 x 120g Salmon portions
• 1 Punnet cherry tomatoes (250g), halved
• 100g Cos lettuce
• 1 Tbls red wine vinegar (20g)
• 1 Tsp olive oil (5g)
• 2 Tsp dijon mustard (10g)
• 1 Cloves garlic (3g), crushed
• 6 Kalamata olives, pitted (24g)
• 3 Anchovies (12g), sliced thinly lengthways

Method:

1. Cook the potatoes in a saucepan of boiling water
   for 10-15 minutes or until tender, adding the beans
   in the last 2 minutes of cooking. Drain.
2. Meanwhile, cook the eggs in a small saucepan of
   boiling water for 9 minutes. Drain and set aside to
   cool. Peel and cut into quarters.
3. Cut the potatoes in half and combine the potatoes,
   beans, salmon, tomatoes and lettuce in a bowl.
   Whisk the vinegar, oil, mustard and garlic in a
   small bowl until well combined.
4. Drizzle the dressing over the salad and toss gently
   to combine. Divide between serving bowls.
5. Scatter over the olives and anchovies and top with
   the egg. Season with freshly ground pepper to serve.