Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 220C/fan 200C/gas 7. Scrub the potato clean and pat dry. Prick the potato all over with a fork and rub with 1 tsp of oil. Season the skin with salt. Transfer to the oven and bake directly on the oven racks for 50 minutes until tender with a crispy skin.
Meanwhile, bring a pot of water to the boil. Slowly lower in the egg and cook for 7 minutes until hard boiled. During the final 3 minutes of the cooking time, add the green beans and cook until al dente. Drain in a colander and plunge everything into a bowl of cold water, then set aside.
In a large bowl, whisk together the lemon juice, mustard and parsley. Slowly drizzle in the remaining 2 tsp of olive oil, whisking as you go. Season the dressing to taste. Peel the egg, roughly chop then add to the dressing with the green beans, tuna, tomatoes, olives and shallot. Gently toss together to combine.
Carefully split the baked potato down the middle and, using a fork, gently fluff the inside. Pile the salad on top, finishing with a sprinkle of freshly ground black pepper.