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Recipe

Light nicoise salad

Jul 31, 2011 2:00pm
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Light nicoise salad
  • 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

Light nicoise salad
  • 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.

Notes

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.

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