Name: Classic niçoise salad with a few extras
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 150 gram slim green beans, trimmed; 1 teaspoon wholegrain mustard; 1 lemon, finely grated zest; 2 tablespoon lemon juice; 2 clove garlic; 4 tablespoon extra virgin olive oil, plus extra for drizzling; 1/4 teaspoon salt; 1/3 cup parmesan cheese, grated; 1 baguette, sliced thickly on the diagonal; 1 cos lettuce, washed, dried and torn into bite-sized leaves; 250 gram cherry tomatoes, halved; 1/2 cup kalamata olives, pitted; 20 basil leaves, shredded; 4 eggs, hard-boiled, shelled and halved; 200 gram canned tuna in oil

Ingredients

150 gram slim green beans, trimmed

1 teaspoon wholegrain mustard

1 lemon, finely grated zest

2 tablespoon lemon juice

2 clove garlic

4 tablespoon extra virgin olive oil, plus extra for drizzling

1/4 teaspoon salt

1/3 cup parmesan cheese, grated

1 baguette, sliced thickly on the diagonal

1 cos lettuce, washed, dried and torn into bite-sized leaves

250 gram cherry tomatoes, halved

1/2 cup kalamata olives, pitted

20 basil leaves, shredded

4 eggs, hard-boiled, shelled and halved

200 gram canned tuna in oil

Method

1.Plunge beans into a saucepan of salted boiling water and cook for several minutes, or until they just lose their snap. Drain and refresh with cold water, then pat dry with paper towels.

2.Mix mustard, lemon zest and juice, 1 crushed clove of garlic, extra virgin olive oil and the salt together, then whisk in the parmesan cheese.

3.Toast bread either over a barbecue grill or in a toaster. Rub a cut clove of garlic over the tops of the toasted bread, place on a serving platter and drizzle with a little extra virgin olive oil.

4.Put lettuce, cherry tomatoes, beans, olives and basil in a large bowl and toss gently with most of the dressing. Tumble onto garlic toasts. Add eggs and tuna to bowl and spoon over remaining dressing.

5.Gently transfer to salad platter, scraping in all the dressing. Serve immediately.

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Ingredients

Method

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