SALADE NICOISE

195g jar Good Fish Tuna Fillets in Extra Virgin Olive Oil, drained and flaked

200g green beans

4 plum tomatoes, sliced into wedges

2 organic eggs, hard-boiled, peeled

4 small new potatoes

1/2 cup black olives, pitted

100g Olive Green Organics Andean Grains mix

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

Cut potatoes in half and simmer until tender in lightly salted water, drain and cool. In a separate saucepan, blanch beans for about two minutes, drain and cool. Ensure beans remain crisp. Cook Andean Grains according to packet instructions and leave aside. 

To prepare the salad, arrange ingredients on a large serving plate.

To prepare vinaigrette, place olive oil and balsamic vinegar in a small container and stir. Season to taste.

Serves: 2-3

Cooking time: 12 minutes