January 10, 2017

My dear friend Agge, among many other talents, makes the most scrumptious salads – usually out of simple pantry ingredients. I don’t know what her secret is but they always taste so damn good. I crave this retro salad every other week and always request it when visiting. It can be whipped together in no time – even if you’re not a fan of tinned tuna, this will change your mind. I’ve shown it deconstructed (for a prettier photo!) but it’s best tossed together in a bowl before diving in.


3 cups rocket (or salad greens of your choice)
1 cup green beans, quickly blanched
1 avocado, peeled and chopped
1/2 cup mung beans
1/3 cup Kalamata olives
1 (180g) tin of tuna in spring water, drained
10 sundried tomatoes, roughly chopped
75g feta cheese, crumbled
1/2 small red onion, thinly sliced
4 free range eggs, softly boiled


3 tbsp good extra virgin olive oil
1-2 tbsp balsamic vinegar
Sea salt & pepper

Seeded crackers for serving

To assemble the salad, add all ingredients to a large bowl then pour over dressing ingredients and toss. Agge serves with seeded crackers, but crusty bread would work well too. Enjoy x

Gretchen Lowe, Food Stylist Auckland


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