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PdfBring a small pan of salted water to the boil. Add the eggs and simmer gently for 6 minutes. Add the green beans and cook for 4 minutes, then drain. Immerse eggs in cold water for two minutes. Peel and slice.
In a bowl add the lettuce, radishes, ham, eggs, tomatoes, cucumber, olives and spring onions.
Drizzle the olive oil and balsamic vinegar onto the salad. Sprinkle with salad seasoning if using.
Store any leftovers in an airtight container and refrigerate for up to 24 hours.