The new salad nicoise
by Michael Jolliffe
Serves: 2
Time to Prepare: 25mins
Ingredients:
4 small new potatoes
150g of good quality canned tuna or fresh tuna cooked, allowed to cool, then flaked
1 tin of artichoke hearts, in water
2 handfuls (50-75g) of dark green lettuce leaves
50g pitted black olives
50g pitted green olives
2 organic eggs, hard boiled and halved lengthways
2 ripe tomatoes, cut into wedges
1 orange, peeled and pulled into wedges
1 ripe avocado, peeled, stoned and diced
6 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp organic wholegrain or Dijon mustard
1 tbsp fresh oregano, chopped
1 tsp Solo Sea Salt
1 tsp freshly ground black pepper
Instructions:
- Place the new potatoes into a pan of salted water, bring to the boil and simmer until cooked (7-8 minutes).
- In a large salad bowl, arrange the lettuce leaves, artichoke, olives, avocado pieces and tomatoes. Cut the cooked potatoes into fours and add these too.
- In a small bowl, stir together the olive oil, balsamic vinegar, fresh oregano, mustard and pepper. For better mixing, tip the stirred ingredients into a small jar, (close lid tightly!) and shake vigorously. Drizzle evenly over the ingredients and mix together gently by hand.
- Move the dressed salad onto two serving plates and top decoratively with egg halves, flaked tuna and orange wedges.