Salad Nicoise

Salad Dressing Ingredients:

1. 2 Tomatoes

2. 3 tbsp Olive Oil

3. 1 tbsp Red Wine Vinegar

4. 1 tsp Capers

5. 2 Anchovies

6. 1 Garlic Clove

7. 4 Fresh Basil Leaves

Salad Ingredients:

1. 100g Purple Sweet Potato

2. 150g French Beans

3. 2 Eggs

4. 8 Cherry Tomatoes

5. 1/4 Cucumber

6. 1 Shallot

7. 50g Tinned Tuna

8. 10 Nicoise Olives

9. 2 Radishes

10. 10g Fresh Basil Leaves

Directions:

1. Pre heat the oven to 200*.

2. Place the purple sweet potato on a baking tray and bake for 30minutes.

3. Fill the bottom of a steamer with 2 inches of water. Whilst steam is building up cut off the ends of the green beans and discard. Steam green beans with a tight fitting lid for 5minutes. Remove from steam and set a side to cool.

4. Boil the eggs for 6-7 minutes. Remove from boiling water, cover with cold water and set aside too cool.

5. For the dressing place all the dressing ingredients into a blender and blitz.

6. Remove purple sweet potato from the oven and set aside to cool.

7. Quarter the cherry tomatoes, deseed and dice the cucumber, peel and finely slice the shallot, halve the olives, finely slice the radishes and roughly tear the basil leaves.

8. Once the purple sweet potato has cooled, remove the skin and dice

9. Once eggs have cooled slice into wedges.

10. Toss the green beans, purple sweet potato, tomatoes, cucumber, shallot, olives, radishes and tuna with half of the dressing in a large salad bowl.

11. To serve, dish out the contents of the salad bowl, top with the boiled egg wedges and basil leaves. complete by drizzling over the remaining dressing.

12. Enjoy!