Salad Nicoise


Preparation time:
Cooking time:
Serves: 2
Ingredients:
- 200 g baby potatoes
- 30 ml olive oil
- Salt and freshly ground black pepper to taste
- 125 g fine green beans, topped and tailed
- 1 pillow pack mixed green lettuce leaves
- 2 x 170 g cans solid tuna in oil, drained
- 3 large eggs, hard boiled
- 100 g cherry tomatoes, halved
- 125 ml pitted black olives
- ½ a red onion, thinly sliced
- 60 – 80 ml SAFARI French Dip & Dress Vinaigrette
- 30 ml freshly chopped parsley
- 1 avocado, sliced (optional)
Method:
- Boil the potatoes in salted boiling water until just soft.
- Drain and cut in half.
- Heat the olive oil and fry the potatoes, cut side down until golden.
- Drain, season to taste and set aside.
- Cook the green beans in salted boiling water for 2 minutes.
- Drain and plunge in ice-cold water. Drain and set aside.
- Toss the lettuce in about 45 – 60 ml vinaigrette.
- Arrange on 2 plates.
- Arrange the potatoes on the plate.
- Toss the green beans, tomatoes, olives and onion in more dressing and divide between the plates.
- Top with tuna, halved hard-boiled eggs and avocado (if using).
- Sprinkle with parsley.