Looking for a salad to take to work for lunch that won’t go soggy over the course of the day? Our sweet potato and tuna salad is just for you. If you’re worried about the eggs though, keep them in their shells until you’re ready to eat, then simply peel and slice them into your salad.
SERVES 2 // COOKING TIME 15 min
100 g mixed salad greens
170 g tin tuna
50 g green beans
3 hard-boiled eggs, halved
2 sweet potatoes, sliced and grilled
1. Place the greens in bowls. Top with tuna, beans, eggs and potatoes.
2. Dress with balsamic vinegar and olive oil.