This Nicoise Salad is a variation on the original from Nice in the South of France, but very nice indeed! Serves one for a lovely, loving, gorgeous work lunch…

Ingredients:

1½ cups loosely packed chopped lettuce, I used baby Cos
1 cup blanched green beans
1 boiled egg
1 x 95g tin tuna
½ avocado

Dressing:

1 tablespoon gluten, dairy and sugar free mayonnaise OR 1 tablespoon tahini
3 tablespoons extra virgin olive or macadamia oil
2 tablespoons lemon juice

Method:

Boil some water in a saucepan and add the beans. Cook for 2 minutes then remove from the water and put into a bowl filled with cold water and ice cubes, if you have some, doesn’t matter if you don’t!

Pop the eggs into the hot bean water and boil gently for 10 minutes. Remove the beans from the cold water and dry then add the eggs to the cool water when they’re cooked.

Grab your lunchbox and put the chopped lettuce in the bottom. Beans next and then avocado.

Peel the egg and cut into four pieces and pop on top.

In a little bowl or jar, mix the dressing ingredients and pour over the top. Done, dusted, simple as that!

Serve in a bowl with ground black pepper on top and laugh off the groans of jealousy from your work colleagues haha!