Name: Nicoise salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram (or 2 large) tuna steaks; 425 gram can artichoke hearts, drained, halved; 200 gram punnet grape tomatoes, halved; 100 gram green beans, trimmed, halved lengthways, blanched; 50 gram mixed baby salad leaves; 8 chat potatoes, cooked, thinly sliced; 1/2 cup pitted kalamata olives; 1 red onion, thinly sliced; 1/2 cup basil leaves; 3 hard-boiled eggs, quartered (see tip); Dressing; 1/3 cup extra-virgin olive oil; 2 tablespoon red wine vinegar; 1 teaspoon wholegrain mustard; 1 teaspoon maple syrup

Nicoise salad

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Serves 4

Prep

20M

Cook

Total

25M

Ingredients

500 gram (or 2 large) tuna steaks

425 gram can artichoke hearts, drained, halved

200 gram punnet grape tomatoes, halved

100 gram green beans, trimmed, halved lengthways, blanched

50 gram mixed baby salad leaves

8 chat potatoes, cooked, thinly sliced

1/2 cup pitted kalamata olives

1 red onion, thinly sliced

1/2 cup basil leaves

3 hard-boiled eggs, quartered (see tip)

Dressing

1/3 cup extra-virgin olive oil

2 tablespoon red wine vinegar

1 teaspoon wholegrain mustard

1 teaspoon maple syrup

Method

1.Preheat char-grill on high. Brush both sides of tuna with olive oil. Season to taste. Char-grill tuna for 2 minutes each side or until cooked to taste (tuna should be pink in the middle). Transfer to a plate. Set aside for 10 minutes to cool slightly. Break the tuna into large chunks.

2.In a jug, whisk together all dressing ingredients. Season to taste.

3.Combine, artichokes, tomatoes, beans, salad leaves, potatoes, olives, onion and basil in a serving bowl. Add tuna and dressing, tossing well. Serve topped with egg.

To hard boil eggs, cook in boiling water for 5-6 minutes. Drain and rinse under cold running water. Peel and cut each egg into quarters.
Note

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