Lunchtime favourite

I love salads. They make a great dinner and an even better lunch. But growing up, salad as a main meal was only ever served in summer for lunch. I still remember how outraged my dad was one winter evening when I suggested we have tuna salad for dinner. "It's freezing outside, why would I want something cold for dinner"?  In a way he's right. There's nothing cosy about having chilled greens when the temperature outside is -40.

As the weather warms up here in Australia I'm making more salads again. This Tuna and Bean Salad from Petrea King is quick, fresh and healthy and there's enough for the lunchbox the next day.


Tuna and Bean salad
serves 2

150 g green beans trimmed and halved
1 cup cooked cannellini beans
1/4 Spanish red onion, chopped
10 cherry tomatoes, halved
8 kalamata olives
180 g can tuna, drained
2 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
2 tsp dijon mustard

Blanch the green beans in a saucepan of boiling water and refresh in cold water. Combine with the canellini beans, onion, tomatoes and olives and place on 2 plates.

Break the tuna into flakes and place on top of the salad. Whisk together the oil, vinegar and mustard and drizzle over the salad.