Roasted beetroot nicoise salad

Summer salads are great on their own for a light meal or a perfect side dish.

Shopping list:

• 3 small sized beetroot, roasted & peeled
• 1 avocado
• 3 small potatoes, boiled until tender then peeled
• 2 X 100gram tuna fillets
• 2 eggs, boiled
• 3 roma tomatoes, sliced
• Handful of green beans, blanched and refreshed
• Handful of baby spinach
• 50grams toasted slivered almonds
• 2 whole eggs
• 40ml white wine vinegar
• 180ml vegetable oil
• 150ml balsamic vinegar
• 1 bunch chopped fresh parsley

  • Step 1

    Prepare all the items as stated, keeping them separate

  • Step 2

    In a food processor, blitz the whole eggs together with the white wine vinegar, then slowly add the vegetable oil until it is thick and creamy. Season with salt & pepper.

  • Step 3

    Dice the beetroot and season with salt & pepper and some chopped fresh parsley. Set aside

  • Step 4

    Dice the potato once peeled, then mix some of the mayonnaise through to just combine it, season with salt & pepper. Set aside.

  • Step 5

    Bring the balsamic vinegar to the boil and reduce it until it thick and will coat the back of a spoon.

  • Step 6

    Dice the avocado just before assembling as it will go brown.

  • Step 7

    Starting from the bottom with a round cutter as a guide start layering all the items. Baby spinach on the base, followed by a thin layer of potato, then a thin layer of beetroot, then the sliced tomato, and the diced avocado. On top of this a thin layer of beetroot.

  • Step 8

    Sear the tuna in a very hot pan, 30 seconds on each side and place this on top of the stack.

  • Step 9

    Drizzle around the edge some balsamic vinegar reduction, quarter the boiled eggs and place around the stack along with the blanched beans and also some toasted almonds to garnish.

  • Step 10

    Serve straight away as a light lunch.