Chromium works by linking up with insulin to help carry glucose (blood sugar) across cell membranes and into cells, where it’s burned for energy. Processing depletes the chromium levels in foods, so chromium deficiencies can be quite common in our modern diet.
2 baby gem lettuce
1 packet (or handful) green beans
2 tins of tuna in olive oil
10 new potatoes
1/2 red onion thinly sliced
black or kalamata olives
For the dressing
Boil the potatoes until cooked through.
Soft boil the eggs for 5 minutes, drain and leave to one side until just cool enough to shell (but preferably still warm)
Boil or steam french beans until cooked but still crunchy. If boiling remove from water to stop going soggy and cover to keep warm.
Slice lettuce into quarters and arrange on serving plates, along with tomatoes, red onion and olives.
Shell the eggs and half. Arrange on plate, along with the warm potatoes (again, halved if a little big) and the warm beans.
Drain the tuna and place in the centre of the plate on top of the salad.
To make the dressing mix one part good olive oil to one part lemon juice and white wine vinegar mixed together. Add a good spoonful or two of dijon mustard and plenty of salt and pepper. Stir rigorously until all ingredients are combined and the dressing becomes cloudy).
Drizzle a good helping of the dressing over the salad and enjoy