Salad Nicoise

Make the most of British green beans with this salad

Preparation time 10 minutes
Cooking time 25 minutes
Serves 4

You will need
200g new potatoes, cut in half
4 medium free-range eggs
200g fresh British green beans, trimmed
100g fresh British peas, shelled
200g tinned tuna, drained
12 black olives
4 anchovy fillets
4 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 small shallot, finely chopped
salt and cracked black pepper

Directions

Place the new potatoes in a medium sized pan, cover with lightly salted cold water. Bring to the boil and then simmer for 10-15 minutes until cooked. Drain and set aside.

While the potatoes are cooking, bring a pan of water to the boil and cook the eggs in the boiling water for 7 minutes. When cooked, place under cold running water for 5 minutes. Peel, cut in half and set aside.

In the meantime bring a medium sized pan of salted water to the boil, then cook the green beans and peas for 2 minutes, drain and lightly refresh under cold running water. Drain and set aside.

Place the potatoes, eggs, beans, peas, tuna, olives and anchovy fillets in a medium sized bowl.

In a small bowl mix together the olive oil, vinegar and shallot, and season with salt and pepper.

Pour the dressing over the salad and mix gently.

Divide between 4 small salad bowls and serve.

Tip
If taking this salad on a picnic, you can take the dressing in a separate pot and dress it when you are ready to eat.

Recipe from www.tastesofsummer.co.uk