This main course salad is rich in flavour and Vitamin C - great for lunchboxes too.
Ingredients
- 300g new potato
- 175g green beans, trimmed and halved
- 175g frozen soya beans
- 160g can tuna in water, drained well
- good handful rocket or watercress leaves
For the dressing
- 2 tsp harissa paste (we used Belazu)
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
Method
- Put the potatoes in a pan of boiling water, then boil for 6-8 mins until almost tender. Add both types of beans, then cook for a further 5 mins until everything is cooked. Meanwhile, make the dressing. Whisk together the harissa and vinegar in a small bowl with a little seasoning. Whisk in the oil until the dressing is thickened. Drain potatoes well, toss with half of the dressing, then leave to cool.
- Flake the tuna, then fold into the potatoes. Add the remaining dressing. then gently toss. Divide between 4 bowls and serve each portion with a handful of rocket or watercress on top. Serve warm or cold.
