Name: Light nicoise salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 4 chat potatoes, thinly sliced; 1/2 iceberg lettuce, quartered, leaves washed; 210 gram can tuna in spring water, drained; 250 gram punnet cherry tomatoes, halved; 125 gram green beans, trimmed, blanched; 2 hard-boiled eggs, halved; Dressing; 2 tablespoon mayonnaise; 1 tablespoon lemon juice; 2 teaspoon extra-virgin olive oil; 1 teaspoon mustard; 1 clove garlic, crushed

Ingredients

4 chat potatoes, thinly sliced

1/2 iceberg lettuce, quartered, leaves washed

210 gram can tuna in spring water, drained

250 gram punnet cherry tomatoes, halved

125 gram green beans, trimmed, blanched

2 hard-boiled eggs, halved

Dressing

2 tablespoon mayonnaise

1 tablespoon lemon juice

2 teaspoon extra-virgin olive oil

1 teaspoon mustard

1 clove garlic, crushed

Method

1.Preheat grill on high and line an oven tray with baking paper.

2.Arrange potato slices in a single layer on tray. Spray lightly with oil and season to taste. Grill for 6-8 minutes, until golden. Turn slices over and grill for a further 6 minutes, until cooked through. Set aside until required.

3.To make the dressing; whisk all ingredients together in a small jug. Season to taste.

4.On serving platter, arrange lettuce, potato slices, tuna, tomatoes, beans and egg. Drizzle dressing over salad.

If you like, scatter chopped parsley leaves over before serving. You could char-grill a fresh tuna steak and use it in place of the canned fish.
Note

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Ingredients

Method

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