Another one of my favourites I thought I ought to share:

Salade Nicoise - serves 1

50g new potatoes

50g green beans, trimmed

100g fresh tuna, grilled or canned tuna

5 large cos lettuce leaves

3 plum tomatoes

1 tbsp capers

4 anchovy fillets, drained

6 black olives

1/2 small red onion chopped

5 basil leaves, torn into strips

Dressing:

2tbsp olive oil

2tsp balsamic vinegar

Steam or boil potatoes and beans until tender.

Arrange lettuce on place

Whisk together dressing ingredients

Slice tomatoes and put in bowl.  Chop capers and anchovies and add to bowl

Halve potatoes, add to bowl along with beans, onion and basil

Sprinkle dressing over ingredients and toss to coat evenly.  Allow salad to stand for a few minutes so the flavours infuse

Spoon over lettuce and season to taste

Break the runa into walnut sized chunks and scatter over the top.

Yummy!

Found this really yummy salad I thought I ought to share. Low fat and filling. It makes a great lunchtime snack or is great with some grilled chicken or fish

50g green beans, trimmed

50g peas

75g broccoli, cut into florets

75g courgette, sliced

50g tinned cannellini beans (drained weight)

75g herb salad leaves

salt and freshly ground black pepper

1tsp white wine vinegar

2tbsp olive oil

1tsp runny honey

2tsp finely chopped fresh basil

1/2 tsp wholegrain mustard

1) Boil or steam the vegetables until tender, about ten minutes. Drain and set to one side.

2) To make the dressing, place all the ingredients in a cup or bowl and whisk together until blended.

3) Mix the vegetables and cannellini beanss together in a bowl.  Drizzle over the dressing, then toss until all the ingredients are evenly coated.

4) Arrange the salad leaves on a plaate, pile over the vegetables, season to taste and serve immediately.

Enjoy!