Well the sun finally came out and I was able to make the most of the salad and spinach which has been growing madly in the garden. Given that there is a limit to the amount of “greens” my husband will eat, I needed to make our Sunday Brunch tasty!
Everything was from the store cupboard, fridge or garden. So you can adapt the recipe to suit what you have got around.
For four people
2-3 salad tomatoes or a handful of cherry tomatoes
1 Avocado peeled and coarsely chopped
1tin tuna drained
4-5 soft boiled eggs (add more if they are popular)
1-2 courgettes halved, thinly sliced and grilled
A large handful of salad leaves mixed with a handful of shredded spinach (add more salad if no spinach is available)
1tsp dijon mustard mixed with juice of a lemon and 2-3tbs olive oil, season with salt and pepper and a spoonful of chopped chives
Place the leaves in a bowl and add the remaining ingredients except the eggs. Pour over the dressing and gently toss. Halve the eggs and place on top of the salad and serve.
If you have any left over cooked potatoes or croutons they make a great addition too.