Mediterranean Feast

1 small iceberg lettuce
225g / 8 oz French beans
225g / 8 oz baby new potatoes, scrubbed
4 medium eggs
1 green pepper
1 medium onion, peeled
200 g can tuna in brine, drained and flaked into small pieces
50g / 2 oz low-fat hard cheese, such as Edam, cut into small cubes
8 ripe but firm cherry tomatoes, quartered
50g / 2 oz black pitted olives, halved
freshly chopped basil, to garnish

For the lime vinaigrette:
3 tbsp light olive oil
2 tbsp white wine vinegar
4 tbsp lime juice
grated rind of 1 lime
1 tsp Dijon mustard
1-2 tsp caster sugar
salt and freshly ground
black pepper

Cut the lettuce into four and remove the hard core. Tear into bite-sized pieces and arrange on a large serving platter or four individual plates.

Cook the French beans in boiling salted water for 8 minutes and the potatoes for 10 minutes or until tender. Drain and rinse in cold water until cool, then cut both the beans and potatoes in half with a sharp knife.

Boil the eggs for 10 minutes, then rinse thoroughly under a cold running tap until cool. Remove the shells under water and cut each egg into four.

Arrange the beans, potatoes, eggs, peppers and onion on top of the lettuce. Add the tuna, cheese and tomatoes. Sprinkle over the olives and garnish with the basil.

To make the vinaigrette, place all the ingredients in a screw-topped jar and shake vigorously until everything is mixed thoroughly. Spoon 4 tablespoons over the top of the prepared salad and serve the remainder separately.