Top chef Paul Heathcote devises a recipe that would be suitable for the school dining hall for Caterer's Education Week.
TUNA, EGG AND BEAN SALAD WITH NEW POTATOES, BY PAUL HEATHCOTE
- 4 eggs
- 4 slices of crusty bread
- 1 clove of garlic
- Drizzle of olive oil
- 50g haricot beans, cooked
- 50g black-eye beans, cooked
- 50g borlotti beans, cooked
- 50g broad beans, cooked
- 50g frozen peas, cooked
- 50g frozen sweet corn, cooked
- 2 spring onions, sliced
- 12 cherry tomatoes, quartered
- 1tsp chopped coriander
- Juice and rind of 1 lemon
- 25ml olive oil
- Salt and pepper
- 2 tins tuna fish
6 new potatoes peeled and boiled and kept warm
Boil the eggs for four-and-a-half minutes and refresh immediately into iced water, peel and cut into half. Sprinkle a little olive oil over the crusty bread and rub with a clove of garlic, toast well on one side.
Place all the ingredients together excluding the tuna and toss with the 25ml of olive oil.
Season with salt and pepper and keep chilled until ready to serve.
Mix the tuna with the salad and serve on top of the crusty bread with the soft-boiled eggs and warm potatoes.