Salad nicoise

Ready In 30 mins

Serves

Ingredients

12 new potatoes,
200g green beans, trimmed,
4 eggs,
12 cherry tomatoes, halved,
3 little gems, washed,
2 tbsp small black olives, halved,
200g tuna chunks, drained,
Basil Infused Olive Oil,
Sundried Tomato Infused Balsamic,
Sea salt & black pepper to taste

Method

Cook the potatoes in salted water for 20 minutes. Drain, cool and cut into halves or quarters. Cook the beans in salted water for 5 mins until slightly squeaky. Drain and cool.

Boil the eggs for 5-6 mins, cool quickly, peel and quarter. The yolks should still be a little squidgy. Separate the leaves from the little gem and arrange in a serving dish, ripping up the larger leaves.

Toss the tuna chunks, cherry tomatoes, beans and potatoes with the Basil Infused Olive Oil.

Transfer to the serving bowl and combine with the lettuce. Top with the eggs and olives and drizzle with Sundried Tomato Infused Balsamic.