Vegan ‘tuna free’ salad Niçoise

A little taste of the Mediterranean with this light and easy, authentic salad from Willy Berton, Head Chef and owner of the Vegan Gorilla in Nice.

Serves: 2
Preparation time: 10 mins

Ingredients for the salad

  • 1 pot of Seabloom ‘Tuna Free’ Flakes (100g), defrosted
  • 2 ripe tomatoes, quartered
  • 1 yellow pepper, deseeded and cut into strips
  • 1 spring onion, finely sliced
  • 70g green beans (about a small handful)
  • 8 radishes (or fennel), finely sliced
  • 1 cos or romaine lettuce, or 2 little gem lettuces
  • 10 pitted olives in brine

Ingredients for the dressing

  • 4 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • salt and pepper to taste

Method

  1. Trim and boil the green beans until tender but so that they retain some bite.
  2. Meanwhile prep the tomatoes, pepper, spring onion and radishes.
  3. Then make up the dressing by mixing the olive oil, balsamic vinegar and seasoning in a small jar or jug.
  4. Once ready, combine all the ingredients in a large salad bowl, drizzle with the dressing, serve and enjoy!

Top tip

To make the salad extra filling add a couple of new potatoes per person (boiled and sliced)… or mix it up with the addition of fresh herbs like basil or parsley, or a tablespoon of capers.