Nicoise Salad

A colourful, refreshing salad on a hot summer's day.

Preparation: 10 minutes

Cooking: 10 minutes

Serves: 4

12 gourmet potatoes (Royal Blue, Ruby Lou or Nadine) unpeeled, halved

200g green beans, trimmed, and blanched

425g canned tuna in springwater, drained

½ bunch chives, finely chopped

½ red onion, diced finely

1 punnet cherry tomatoes, halved

1 avocado, sliced

1 cup black olives, pitted

4 anchovy fillets, chopped (optional)

lemon zest to garnish

1 cup French dressing

Boil, steam or microwave potatoes until tender.

Drain.

Combine all ingredients in a large bowl. Toss gently.

Sprinkle with lemon zest.

Serve with fresh, crusty bread.