Salad Nicoise

Ingredients

• 160 g small Kipfler potatoes, unpeeled and scrubbed
• 2 eggs
• 150 g green beans
• 1 red onion, halved and thinly sliced
• 3 tbsp olive tapenade
• ½ lemon, juiced
• 12 cherry tomatoes
• 200 g good quality tin tuna in oil (such as Ortiz), drained
• Sea salt and freshly ground black pepper, to taste
• extra virgin olive oil, for drizzling

Instructions

1. Place the potatoes in a of lightly salted cold water and bring to the boil over high heat. Reduce the heat to low and simmer until just tender. Drain and stand until cool.
2. Meanwhile, place the eggs in a small saucepan of boiling water and cook for 6 minutes. Remove and refresh in iced water. When cool, peel and set aside.
3. Drop the beans into a saucepan of lightly salted boiling water and cook for 2 -3 minutes or until just tender. Drain and refresh in iced water. Once cooled, top and tail them.
4. In a bowl, mix the beans, onion and tapenade until well combined, then drizzle with the lemon juice.
5. To assemble, place the beans on the base of a serving plate. Cut the eggs and potatoes in half and lay them on top of the bean salad along with the cherry tomatoes. Top with the tuna, season to taste and drizzle with a little olive oil.

Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.

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