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Salad Niçoise with British Beans and Peas

A classic dish that can be assembled on a whim as you’re likely to have many of the ingredients to hand

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28 JULY 2010

INGREDIENTS

  • 200g/7oz new potatoes, cut in half
  • 4 medium free-range eggs
  • 200g/7oz fresh green beans, trimmed
  • 100g/4oz fresh peas, shelled (you could also use frozen)
  • 1 x 200g can tuna flakes in brine, drained
  • 12 pitted black olives
  • 4 anchovy fillets in oil, drained
  • 4 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 small shallot, peeled and finely chopped
  • Salt and cracked black pepper

METHOD

Place the potatoes in a pan of lightly salted water then bring to the boil and simmer for 10-15 minutes until cooked. Drain and set aside.

While the potatoes are cooking, bring a small pan of water to the boil and cook the eggs in the boiling water for 7 minutes.

When cooked, place under cold running water for 5 minutes. Peel, cut in half then set aside. In the meantime, bring a medium-sized pan of lightly salted water to the boil then add the green beans and peas and simmer for 2 minutes.

When cooked, drain the vegetables and refresh lightly under cold running water then drain again and set aside.

Place the potatoes, eggs, beans, peas, tuna, olives and anchovy fillets in a medium sized bowl.

In a small bowl mix together the olive oil, vinegar and shallot, then season. Pour the dressing over, toss to coat then serve heaped into 4 salad bowls.

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