When it’s hot, I don’t feel like cooking, so this felt like the perfect option. It’s simple and easy to make, but a substantial, high-protein meal that will keep you full until your next one. The dressing with this is gorgeous as well.

Ingredients

For the Salad

1 tin tuna
Half a head of lettuce
1 small cucumber
15 cherry tomatoes
6 eggs (or two per person, depending on how hungry you are)
15 asparagus
half a pepper

For the dressing
1 tsp whole grain mustard
1 tsp miso paste
1 TBS balsamic vinegar
3 TBS Olive Oil
salt & pepper to taste

Method

Put the six eggs on to boil - you can either hard boil them, or go “medium” so that the yolk is still a little runny. Meanwhile shred the lettuce, slice the red pepper and cucumber and cut the cherry tomatoes in half. Steam the asparagus until they are tender.

Layer the salad with the lettuce first, then add the rest of the vegetables. Open the tin of tuna and spread over the top of the salad, then once the eggs are boiled, peel off the shells and cut them in half to add to the salad.

To make the dressing, mix all the ingredients in a bowl and spread liberally over the salad.