This is my nutrient packed version of a Nicoise, the white beans give more textures, nutrients & protein. It’s also super colour and colour is our best friend in nutrition. It feels like it involves a lot of prep work but the assembly is so quick, its a great one to prep in advance and finish off before serving. Definitely a summer favourite of mine.

Method

Start by boiling the potatoes (cut in to halves or quarters) until soft, drained and leave to cool.

Boil the eggs for 5 mins, then transfer to cold water before peeling.

Blanch the green beans in boiling water for 4-5 mins until tender, then transfer to cold water – this cools them down but also retains the nice green colour.

Finely grate the garlic, then add to a jar with the other dressing ingredients and shake up until it emulsifies and looks glossy.

Combine the leaves, sliced tomatoes, sliced cucumber, olives, green beans, white beans & sliced red onion in a bowl and toss together. Add the flakes of tuna & potatoes.

Divide between 4 plates, top each with a boiled egg cut in half and drizzle over the dressing.