INGREDIENTS:  400g kipfler potatoes, halved lengthways  olive oil cooking spray  3 hard-boiled eggs  175g baby beans, trimmed  3 tomatoes, cut into wedges  1 Lebanese cucumber, thinly sliced  1/2 cup pitted black olives  425g can tuna in brine, drained, flaked  1 tablespoon olive oil  1 lemon, juiced

DIRECTIONS: 1. Preheat oven to 200°C. Line a baking tray with baking paper. Place potatoes onto baking tray and spray with oil. Season with salt and pepper. Bake for 35 to 40 minutes or until golden and tender. Place into a large bowl. 2. Remove shells from eggs. Cut eggs into quarters. 3. Cook beans in boiling water for 1 to 2 minutes or until tender. Drain. Refresh under cold water. Add beans, tomatoes, cucumber, olives and tuna to bowl containing potatoes. 4. Whisk oil, lemon juice and salt and pepper in a jug. Drizzle over salad. Toss gently to combine. Top with eggs.