12 (650g) small chat potatoes, halved or 650g Sweet Potato
400g baby green beans, trimmed
425g can tuna, drained, flaked
250g grape tomatoes, halved
3/4 cup black olives
2 baby cos lettuce hearts, leaves separated, washed
4 hard-boiled eggs,(See Egg recipe) peeled, quartered
3 anchovy fillets in oil, drained, halved lengthways (optional)
1 quantity nicoise dressing
1/3 cup olive oil
1/3 cup red wine vinegar
1 tablespoon dijon mustard
Make dressing: Whisk oil, vinegar and mustard in a jug. Season with salt and pepper.
Cook potatoes in a large saucepan of boiling water for 10 minutes or until just tender. Transfer to a large bowl.
Coat beans in Ginger oil. Coat tomatoes in Ginger oil
Add beans to pan. Cook for 2 to 3 minutes or until bright green and just tender. Drain. Refresh under cold water. Drain. Add beans to potato.
Add tuna, tomato, olives, lettuce, egg and anchovies (if using) to potato mixture. Add Nicoise dressing. Toss gently to combine. Season with salt and pepper. Serve.
Ginger Oil: Add 5 teaspoons of Relief to 200ml of oil and store ready to use.