Tomato, Tuna and Soft Boiled Egg Salad with Tomato Dressing

Beans: Cook the beans in boiling, salted water until tender. Drain and refresh in iced water. Drain again and pat dry with kitchen towels.

Place the eggs in a saucepan of cold water and bring to the boil. Cook for 4 minutes. This will give you a perfect soft-boiled yolk. Drain and refresh under cold water. Peel.

Dressing: Place all the ingredients in a food processor and process until smooth. Season and tip into a serving bowl.

To assemble: Thickly slice or roughly chop the tomatoes, leaving any very small ones whole. Combine all the ingredients, except the eggs, in a large bowl. Drizzle with a little extra virgin olive oil and gently toss together.

Transfer to a serving platter. Halve the eggs and place on top. Drizzle the salad with a little of the tomato dressing and season. Serve the remaining dressing in a jug.