I felt a lazy lunch coming on. With a gale blowing outside in the garden, I started to fantasise about summertime and and yearn for my salads. Although the days of eating raw seem lost in a distant dream, I thought I'd just grab a little piece of summer here. Just before I snuggle up with the Grumpy Greek, a roaring fire and five extremely content cats. Yes, you heard correctly, five cats, Obi-Wan Kenobi, Milo, Archie, Winnie Wheeze and Puff Diddy, I opened the fridge and this is what leapt out at me. First of all the loin of tuna I had bought had been quite large, so I kept a piece which I had cooked it thoroughly. Thus, this salad Nicoise kinda salad appeared. Enjoy x
Ingredients Tinned or fresh tuna 1 Bunch of asparagus 4 hard boiled eggs cut in quarters Salad leaves of your choice (I've used purple little gems) 1/2 a packet cherry tomatoes (roasted for 10 mins with olive oil, s&p) 1/2 a red pepper 1 small pkt mange tout 10 cooked new potatoes cut in half and skin left on 1 tin of anchovies 1/2 a lemon olive oil balsamic
2 Tbsp good quality white wine vinegar
4 Tbsp good quality olive oil
1 tsp sugar
1 tsp dijon mustard
1 crushed clove garlic
Put all the dressing ingredients in a cup and stir briskly until combined, alternatively shake in a jam jar.
Method 1. Coat asparagus in olive oil and season well, place on an extremely hot griddle for 10 mins turning occasionally, remove from griddle and squeeze with 1/2 a lemon whilst warm. 2. Roast cherry tomatoes for 10 mins with olive oil, s&p at 200c 3. Boil eggs for 10 mins. 4. Arrange all the above on a plate and drizzle with dressing.