#loveyourleftovers with this classic dish! High in protein and a perfect flavour combo — a great option post workout or for a casual weekend brunch.
50g green beans, ends removed
½ cup frozen peas
½ teaspoon extra-virgin olive oil
¼ teaspoon vinegar (e.g. white wine,
¼ teaspoon mustard (e.g. wholegrain, Dijon)
1 handful leafy greens
2 teaspoons black olives
90g can tuna in spring water, drained
1 soft-boiled egg, sliced into wedges
1–2 tablespoons chopped parsley
Bring a small pot of water to the boil.
1. Cook beans and peas in pot of boiling water for about 1 minute, until bright green and tender. Drain, rinse under cold water and drain again well.
2.Whisk together olive oil, vinegar and mustard in a medium bowl.
3.Cut tomato into thin wedges and peel courgette into ribbons and thinly slice core. Add both to bowl with dressing, along with drained veggies, leafy greens, olives and tuna. Toss to combine and season to taste.
Place salade niçoise on a plate, top with slices of egg and garnish with parsley.
Energy (kJ): 1189
Energy (Cal): 284
Carbohydrate (g): 9.1
Protein (g): 36.5
Fat (g): 9.9
Saturated Fat (g): 2.2
Sugars (g): 5.2
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