Sufra Dayma:

Salade Niçoise

By Moushira Abdel-Malek

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Serves 4

Ingredients:

1 1/2 cans tuna (drained, flaked)

400 gms baby potatoes (boiled, halved)

200 gms green beans (trimmed, cut into one inch pieces)

4 hard-boiled eggs (quartered)

3 tomatoes (wedged)

1 medium white or red onion (thinly sliced)

1/2 cup pitted black olives

1/4 cup parsley leaves (finely chopped)

1/4cup lemon juice

2 tbsp white vinegar

2 tbsp extra virgin olive oil

Salt + pepper

Method:

Boil or steam green beans until just tender. Rinse in iced water to blanch. Drain. In a large serving bowl, combine tuna, potato, beans, egg, olives, onion and parsley. Combine remaining ingredients in a screw-top jar. Shake well. Drizzle on salad. Toss gently to combine and serve with crispy bread.