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heartfoundation.org.au|Helpline 13 11 12

Nicoise salad

10 minutes (30 minutes)
Serves 6
    600g chat potatoes, quartered
  • 6 eggs
  • 300g baby green beans, ends trimmed
  • 3 slices wholegrain bread
  • Olive oil spray
  • 2 baby Cos lettuce, leaves separated and rinsed
  • 425g can tuna in springwater, drained
  • 250g punnet cherry tomatoes, halved
  • 12 pitted black olives, drained and halved
  • *Dressing:*
  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • Freshly ground black pepper, to season
Boil, steam or microwave potatoes until just tender, drain.

Place eggs in a small saucepan, cover with cold water and bring to the
boil. Boil 5 minutes then drain and rinse under cold water. Peel shells
from eggs and cut into halves. Place beans in a heatproof bowl. Cover with
boiling water, stand 1 minute then drain, refresh under cold water and
drain again.

To make croutons, cut bread into cubes or roughly tear into small pieces.
Spread over a baking tray. Spray lightly with cooking oil. Cook under a
preheated grill for 1-2 minutes or until golden. Set aside to cool.

To make dressing, combine oil, vinegar and mustard in a screw top jar.
Season with pepper. Secure lid and shake well.

Divide lettuce leaves between 6 serving bowls, top with tuna, potatoes,
eggs, beans, tomatoes and olives. Drizzle with dressing and sprinkle with
croutons.

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