Ingredients

• 4 eggs
• 1 cup chopped green beans (fresh or frozen)*
• 1 head romaine lettuce
• 2 cups arugula
• 10 cm piece of cucumber
• 180 g tuna (in oil or in its own juice)
• 6 tablespoons pumpkin seeds

Sauce

• 2 teaspoons honey mustard
• 3 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup or honey

Preparation

1. Hard-boil the eggs, peel.
2. Also cook the chopped green beans (about 3 minutes in lightly salted water), drain.
3. Rinse the romaine lettuce and dry it thoroughly, cut it and place in salad bowls.
4. Add rinsed, dried arugula, peeled, diced cucumber, the cooked green beans and eggs cut into quarters. Season lightly with salt and pepper.
5. Add drained tuna and sprinkle with pumpkin seeds.
6. Whisk the sauce ingredients vigorously in a bowl and drizzle over the salad.