First make the dressing: whisk all the ingredients together and set
Put the eggs on to boil.
Rinse the cucumber and cut a 5mm horizontal slice off the long side
to expose the flesh.
Using a mandolin or sharp knife, cut into
horizontal slices, each about 1-2 mm thick.
Place a food ring or similar
on a salad plate and firmly press the cucumber slice around the inside
to form a circle (you may need to use two overlapping slices, depending
on the length of your cucumber).
Cut any left-over slices into
Fill the cucumber ring with a mixture of
lettuce, cucumber sticks, tomatoes, tuna, olives and feta.
Now gently slide the food ring up and off.
When the eggs are done, run them under cold water for a
minute, peel and cut into quarters.
Top the salads with the warm
quartered eggs and a scattering of snipped chives.
Trickle the dressing
over the top of each salad.
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