300 grams slim green beans
4 free-range eggs
600 grams assorted ripe vine tomatoes
1⁄2 cup black olives
1-2 tins good quality tuna, drained
1 tablespoon capers
handful salad leaves
extra virgin olive oil
1 red capsicum, roasted, peeled and chopped
1 large vine tomato, roughly chopped
2 cloves garlic, crushed
2 teaspoons ground cumin
1 tablespoon red wine vinegar
1⁄2 cup olive oil
sea salt and freshly ground pepper
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.