Serves 4
Ingredients
625g pack fresh slow roasted vegetable ravioli
4 eggs
375g green beans, blanched and halved diagonally
4 large vine-ripened tomatoes, chopped
2 x 185g cans tuna in olive oil, drained, reserving 2 tablespoons of oil
¼-½ cup pitted kalamata olives, halved
¼ cup fresh flat-leaf parsley leaves, roughly torn
8 small anchovy fillets, torn lengthways
2 tablespoons freshly squeezed lemon juice
Freshly cracked pepper, for serving
Method
- Add ravioli to large saucepan of boiling water. Return to the boil and cook for 5 minutes. Drain and cool slightly.
- Meanwhile, place eggs in a small saucepan, cover with cold water, bring to the boil and cook for 4 minutes. Cool in cold water, peel and cut into quarters.
- Combine ravioli, beans, tomatoes, tuna, olives, parsley and anchovies in a large bowl.
- Combine reserved oil from tuna and lemon juice in a screw top jar.
- Add dressing to salad and gently combine. Serve topped with eggs and pepper.
No comments:
Post a Comment