Kale Niçoise salad

  • Total time: 25 minutes

Serves: 2

Ingredients

200g Waitrose Baby Jersey Royal New Potatoes
200g pack essential Waitrose Kale
40ml Waitrose Lightly Seasoned French Dressing
2 medium Waitrose British Blacktail Free Range Eggs
230g pack Waitrose Bunched Asparagus, trimmed
150g essential Waitrose Tuna Steak In Spring Water, drained
65g essential Waitrose Pitted Black Olives
 

Method

1. Boil the potatoes for 10-15 minutes, until tender. Drain and chill in ice water. Meanwhile, wash the kale under hot water (but not too hot to touch) for 3 minutes discarding thick stalks. Do a quick final rinse in cold water, strain and toss with French dressing in a large bowl.

2. Place the eggs in a pan of cold water and bring to the boil, simmer for 5-10 minutes (depending on your choice of soft or hard-boiled egg), cool in cold water and peel.

3. Slice the asparagus into 2.5cm pieces. Steam or boil for 2 minutes then rinse in cold water. Halve the boiled eggs and boiled potatoes and break up the tuna steak. Divide the kale into 2 bowls and add the asparagus, egg, potato, olives and tuna.