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Ingredients

• 400 g (14 oz) new potatoes, with skins
• 55 g (2 oz) fine green beans
• 6 quail's eggs
• 225 g (8 oz) mixed salad leaves
• 1 tbsp chopped parsley
• 1 tbsp snipped fresh chives
• 1 small red onion, thinly sliced
• 1 tbsp tapenade (black olive paste)
• 2 garlic cloves, chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp balsamic vinegar
• 10–15 radishes, thinly sliced
• 1 can tuna in spring water, about 200 g, drained
• 100 g (3½ oz) cherry tomatoes
• 1 red pepper, seeded and thinly sliced
• 1 yellow pepper, seeded and thinly sliced
• 1 green pepper, seeded and thinly sliced
• 8 black olives
• salt and pepper
• fresh basil leaves to garnish

Description

This Colourful Salad Is Full Of Varied Flavours And Textures. Chunks Of Tuna, Wedges Of Potato, Crisp Beans And Tangy Tomatoes – One Bite Is Like A Visit To Provence. Serve With Crusty Baguettes Or Oatmeal Crackers.

All Recipes UK