Name: Salad Niçoise
Total time: 1 h
Yield: Serves 4
Ingredients: 500g Charlotte or baby potatoes halved; spray oil; 250g green beans; 4 large eggs (we used Clarence Court Burford Browns); 1 red onion thinly sliced; 200g cherry tomatoes halved; 1 little gem lettuce shredded; 2 x 160g tins tuna in spring water drained; 2 tbsp capers; a large handful kalamata olives pitted; finely chopped to make 3 tbsp chives; 1 tbsp Dijon mustard; 1 lemon juiced; 1 tsp runny honey; 2 tsp extra-virgin olive oil

500g Charlotte or baby potatoes
halved
spray oil
250g green beans
4 large eggs (we used Clarence Court Burford Browns)
1 red onion
thinly sliced
200g cherry tomatoes
halved
1 little gem lettuce
shredded
2 x 160g tins tuna in spring water
drained
2 tbsp capers
a large handful kalamata olives
pitted
finely chopped to make 3 tbsp chives

DRESSING

1 tbsp Dijon mustard
1 lemon
juiced
1 tsp runny honey
2 tsp extra-virgin olive oil

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Cook the potatoes in a large pan of lightly salted water until just cooked, then drain well. Tip into a bowl with some seasoning, spray with the oil and toss until well coated. Tip onto a non-stick baking tray and roast for 30 minutes, tossing halfway, until golden.
step 2
Meanwhile, bring a large pan of lightly salted water to the boil and blanch the green beans for 2 minutes until tender. Scoop out and run under cold water until completely cold. In the same pan, carefully lower in the eggs and simmer for 6 minutes 30 seconds, then drain and run under cold water until cold. Peel and halve.
step 3
To make the dressing, whisk together all of the ingredients with some seasoning and 1 tbsp of water.
step 4
Arrange the potatoes, eggs, beans, red onion, cherry tomatoes and lettuce in shallow bowls, topping with the tuna. Scatter over the capers, olives and a sprinkling of chives. Drizzle over the dressing to serve.