Name: Jersey Royal and tuna Niçoise salad
Total time: 1800 s
Yield: 4
Ingredients: 200 gram Jersey royal potato; 1 bag red cherry tomato; 2/3 bag fine French beans; 4 egg; 1 tin tuna in oil; 2 head sweet romaine lettuce; 1/2 bottle balsamic dressing

Step 1

Preheat the oven to 200°C/180°C fan/ gas mark 6.

Step 2

Boil the potatoes (200 g) for 20 minutes. Drain and leave until cool enough to handle.

Step 3

Put tomatoes (1 bag) on a baking sheet, and roast on the top shelf of the oven until softened and starting to colour (about 15 minutes).

Step 4

Boil the green beans (2/3 bag) for 3-4 minutes. Drain, then plunge in ice cold water. Drain again and pat dry with kitchen paper.

Step 5

To boil the eggs (4) – if kept in the fridge, take out 30 minutes in advance. Bring a pan of water to a simmer, carefully add the eggs using a spoon. Bring the water back to a simmer, then remove the eggs after 6-7 minutes.

Step 6

Plunge the eggs into cold water until cool enough to peel. Carefully peel.

Step 7

Cut the potatoes into quarters. Flake the tuna (1 tin) , keeping it as much as possible as large chunks.

Step 8

Chop the sweet romaine (2 heads) to an inch thickness. Add to a bowl with the green beans, and toss in the salad dressing (1/2 bottle) .

Step 9

Pile the dressed green beans and leaves into serving bowls, top with the potatoes, tomatoes, tuna chunks. Top each with a halved boiled egg.

Jersey Royal and tuna Niçoise salad

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