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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Borlotti Bean Niçoise Salad
A fresh + filling nicoise for the summer months. Distribute it into lunch boxes for the week, or it's particularly great plonked on the centre of the table to feed a crowd. We've used borlotti beans here, but any bean will work well!
Ingredients
1 red onion, finely sliced
200g green beans, ends trimmed
4 eggs
10 new potatoes
1 jar Queen Borlotti Beans - drained (or any bean!)
½ cucumber, sliced into 1cm thick half moons
2 roasted red peppers from a jar, sliced into strips
120g tinned tuna (oil reserved for the dressing)
2 tbsp capers
For the dressing4 tbsp olive oil (including that from the tuna can)
1 tbsp Dijon mustard
2 tbsp red or white wine vinegar
2 tsp honey
½ garlic clove, grated
Directions
Put the red onion in a bowl and cover with iced cold water. This will remove some bitterness. Set aside.
Bring a large saucepan of water to the boil with a pinch of salt. Add the eggs and cook for 7 minutes, adding the green beans in after 2 minutes, then without draining the water, use a slotted spoon to transfer them to a bowl of iced cold water to cool.
Tip the potatoes into the same pan and cook for 15-17 minutes until tender. Drain and and once they are cool enough to handle, half or quarter them. Set aside to cool completely.
Peel and half the eggs.
Then, make the dressing - you could use an empty bean jar for this! Add all of the dressing ingredients to an empty jar or large mixing bowl with a pinch of salt and black pepper and shake/mix well to combine. Check for seasoning.
To assemble, tip the borlottis beans onto one side of a large serving platter. Then assemble the rest of the ingredients in sections around the plate. Drizzle over the dressing and toss well to coat.
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