Nicoise salad

Master the classic Nicoise salad complete with buttermilk dressing.

• 400g Baby Coliban (Chat) potatoes (see note)
• 200g green round beans, topped
• 80ml (1/3 cup) buttermilk
• 1 tablespoon wholegrain mustard
• 1 tablespoon chopped fresh chives
• 1 x 425g can tuna in springwater, drained, flaked
• 250g baby roma tomatoes, quartered
• 1 bunch rocket, ends trimmed

Energy 835kJ	Fat saturated 0.50g
Fat Total 1.50g	Carbohydrate sugars g
Carbohydrate Total 21.00g	Dietary Fibre 5.50g
Protein 26.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Place the potatoes in a large saucepan. Cover with cold water. Bring to the boil. Reduce heat to medium and simmer for 12 minutes or until tender. Drain. Set aside to cool. Cut each potato in half crossways.

2. Step 2

   Cook the beans in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.

3. Step 3

   Place the buttermilk, mustard and chives in a bowl. Whisk to combine.

4. Step 4

   Combine the potato, beans, tuna, tomato and rocket in a large bowl.

5. Step 5

   Divide the salad among serving bowls and drizzle over the dressing. Serve immediately.

Cook's tip: Use any leftover buttermilk as a substitute for milk when baking cakes. If Baby Coliban (Chat) potatoes are unavailable, use small Lady Christl potatoes.