Edamame, potato and tuna salad
Serves 4
A little effort
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Harissa dressing adds colour to new potatoes in this quick and easy super salad. If you can't get hold of edamame beans sliced mangetout are a great substitution.
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- 300g new potatoes
- 175g edamame beansfrozen
- 175g trimmed and halved green beans
- 2 tsp harissa
- 1 tbsp red wine vinegar
- 1 tin tuna
- to finish rocket leaves
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Boil 300g new potatoes until almost tender, then add 175g frozen soy (edamame) beans and 175g trimmed and halved green beans, and cook for 5 minutes.
Whisk 2 tsp harissa with 1 tbsp red wine vinegar and season. Whisk in 2 tbsp olive oil until the dressing is thickened.
Drain veg well, toss with half the dressing and cool.molecules.methodlist.counterprefix 2
Add a flaked tin of tuna and the rest of the dressing then toss. Add rocket leaves to finish.
