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Salad Nicoise
Serves 4
Easy
Total time:
A lovely fresh summer salad, perfect for al fresco dining
Skip to ingredients
- 12 baby new potatoes
- 200g green beans
- x4 tuna steaks (approx 500g)
olive oil for brushing
- 200g Romaine Heart lettuce (or more to taste)
- 2 tomatoes, cut into wedges
- 85g pitted black olives, halved
- handful of roughly chopped flat leaf parsley
- 3 tbsp Tracklements Salad Dressing
- 2 hard-boiled eggs, quartered
- black pepper
Method
step 1
Place the potatoes in a saucepan of boiling water and cook for 12 mins until nearly done. Top and tail the beans and add to the pan, cook both for a further 6 mins until the beans and potatoes are tender. Drain and cool under running water (this stops the cooking process) then cut both the potatoes and the beans into halves.step 2
Heat a frying/griddle pan until really hot, brush the tuna with a little olive oil. Pan-fry for 1 min on each side or until the tuna is seared but not cooked all the way through. Set aside for 2 mins, then slice.step 3
Roughly chop the lettuce and put in a bowl with the tomatoes, olives, potatoes, beans, tuna, parsley and dressing and toss lightly.step 4
Add the eggs on top, sprinkle with black pepper and serve immediately.
