Mediterranean Feast Recipe


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelVery Easy
Health IndexHealthy++Cuisine
Main IngredientInterest Group


 Iceberg lettuce1 Small
 French beans8 Ounce (225 Gram)
 Baby new potatoes8 Ounce, scrubbed (225 Gram)
 Eggs4 Medium
 Green pepper1
 Onion1 Medium, peeled
 Tuna in brine200 Gram, drained and flaked into small pieces (1 Can)
 Low fat hard cheese2 Ounce, cut into small cubes (50 Gram, Such As Edam)
 Ripe cherry tomatoes8 , quartered (Firm)
 Pitted black olives2 Ounce, halved (50 Gram)
 Chopped fresh basil1 Tablespoon (For Garnish)
For lime vinaigrette
 Light olive oil3 Tablespoon
 White wine vinegar2 Tablespoon
 Lime juice4 Tablespoon
 Lime1 , rind grated
 Dijon mustard1 Teaspoon
 Caster sugar2 Teaspoon
 Freshly ground black pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1530 Calories from Fat 743

% Daily Value*

Total Fat 84 g129.9%

Saturated Fat 18.2 g90.8%

Trans Fat 0 g

Cholesterol 780.1 mg

Sodium 1582.9 mg66%

Total Carbohydrates 113 g37.8%

Dietary Fiber 23.2 g92.7%

Sugars 43 g

Protein 88 g175.9%

Vitamin A 119.7% Vitamin C 372.7%

Calcium 63.9% Iron 38%

*Based on a 2000 Calorie diet


1. Cut the lettuce into 4 and remove the hard core. Tear into bite-sized pieces and arrange on a large serving platter or 4 individual plates.
2. 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.
3. 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 4.
4. Remove the seeds from the pepper and cut into thin strips and finely chop the onion.
5. 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.
6. 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.