Vegan Niçoise salad

Ingredients 
100g of green beans steamed and refreshed in cold water.
300g of steamed baby roast potatoes.
30g (approx 10) Gaea Katamala olives pitted and halved.
100g cherry tomatoes (approx 6) halved.
1 little gem lettuce, shredded.
35g finly diced red onion.
1 tin of Tunah, drained with the oil reserved.

Dressing -
1tbsp oil from Tunah.
Juice of 1/2 a lemon.
Cracked black pepper and salt to taste. 

Method 
1. Start by steaming your potatoes. While they are cooking top and tail the green beans, shred the lettuce, halve the tomatoes, dice the red onion and pit the olives. Put everything in a large serving bowl.  

2. 2 or 3 minutes before the potatoes are done add in your green beans to the steamer. They don't need long. As soon as the beans are tender and the potatoes are soft run them under a cold tap to stop them cooking and to cool them down.  They don't need to be cold just not boiling hot as the lettuce will wilt.  Add them to the bowl.

3. Drain the Tunah and reserve the oil. Flake the Tunah with a fork and add it to the salad bowl. Next take 1tbsp of the reserved oil and add the juice of half a lemon and season well with lots of black pepper and just a touch of salt (the olives and Tunah will add plenty of salt). Mix well and pour it over the salad. Toss well so everything is coated in the dressing and serve. 


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