Charred veg & tuna niçoise with creamy kefir dressing served on a plate

Charred veg & tuna niçoise with creamy kefir dressing

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Prep: 10 mins Cook: 15 mins


Serves 2

Serve this filling, low-calorie salad on days when you need a quick midday meal. It makes an ideal lunch, as it's packed with protein to keep you going through the afternoon

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: Per serving

  • kcal266
  • fat12g
  • saturates2g
  • carbs9g
  • sugars8g
  • fibre7g
  • protein26g
  • salt0.9g
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  • 100g green beans, trimmed
  • 6 spring onions, trimmed
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 100g cherry tomatoes, halved
  • 4 tsp kefir or fat-free natural yogurt
    A glass of kefir and plate of curd cheese


    kuff-eer or kiff-eer

    Kefir is a fermented milk drink that looks and tastes like a thin yogurt but is different…

  • 1 tsp mustard powder



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 1 tsp red wine vinegar
  • 2 Little Gem lettuce, leaves separated



    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

  • 160g can tuna in spring water, drained



    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 4 black olives, halved
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 2 medium eggs, softly boiled and halved



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Heat the grill to high. Bring a small pan of water to the boil and blanch the green beans and spring onions for 4 mins. Drain and dry well. Toss with 1 tsp oil, and transfer to a baking tray with the tomatoes, cut-side up. Season everything with black pepper, then grill for 10 mins until starting to soften and char. Leave to cool slightly.

  2. Meanwhile, whisk the kefir, 1 tsp oil, mustard powder, vinegar and some seasoning together until smooth. Arrange the lettuce leaves, tuna, olives and eggs in shallow bowls or on plates. Pile on the onions, green beans and tomatoes, then drizzle over the dressing to serve.

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