Niçoise salad

Niçoise salad is quick and easy and makes a great quick dinner or lunch. The oil from the tuna works with the lemon to make the dressing – simplifying the process. 

NIÇOISE SALAD

Prep: 5 mins
Cook: 25 mins
Serves: 4

Ingredients

• 8 chat potatoes
• 4 eggs
• 200g of green beans, tails removed
• cos lettuce, washed and spun
• 425g of tinned tuna in oil
• 4 roma tomatoes, quartered
• 12 pitted kalamata olives
• 1 lemon, juiced
• salt and pepper to taste

Method

1. Place the potatoes in a small saucepan of cold water, and bring to the boil. Reduce the heat and simmer until tender (about 15 minutes). Strain and then slice or quarter.
2. In a separate small saucepan, boil some water and then place eggs gently into the boiling water. Simmer for 8–9 minutes.
3. Strain the eggs, then immerse in cold water then peel before they cool. Cut the eggs lengthwise into wedges.
4. Blanch  the green beans by bringing salted water to the boil. Place the beans in the pot, return to the boil, then reduce the heat and simmer for 2–3 minutes.
5. Strain then refresh in ice cold water. Set aside.
6. To assemble, place the potatoes, green beans, lettuce,  tuna with the oil, tomatoes, olives, lemon juice and salt and pepper in a bowl and lightly toss.
7. Divide amongst four plates or bowls, then top with eggs.