600 g packet frozen roast potatoes
200 g green beans, trimmed, halved
1 Lebanese cucumber, trimmed
2 x 185 g canned tuna in oil, drained
3 small vine-ripened tomatoes, cut into 2cm wedges
½ cup drained, pitted Kalamata olives
60 g mixed salad leaves, washed
¼ cup bottle French salad dressing
- Cook the frozen roast potatoes according to the packet directions. Remove from oven and cool slightly.
- Meanwhile, cook beans in a medium saucepan of boiling water, until tender. Drain. Rinse under cold water. Drain well.
- Cut cucumber in half lengthways, then cut into 1cm slices.
- Combine beans, cucumber, tuna, tomatoes, olives, salad leaves and salad dressing in a large bowl. Add potatoes. Season with salt and