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Upgraded tuna niçoise

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

2 fennel bulbs, shaved
1 T avocado oil, plus extra for drizzling
1⁄2 lemon, juiced
700 g fingerling potatoes, boiled
200 g green beans, blanched
Woolworths beetroot spaghetti, to taste
80 g watercress
2 x 170 g cans tuna, drained
1 x 100 ml Woolworths cold-pressed meaner greener juice, for drizzling
Sea salt and freshly ground black pepper, to taste

Method

1. Shave the fennel bulbs, toss with avocado oil and the juice of a lemon, season and set aside.

2. Boil the fingerling potatoes until tender, adding green beans for 2 minutes to blanch. Drain.

3. Assemble the salad with a tangle of Woolworths beetroot spaghetti, watercress, cans of drained tuna, the potatoes, green beans and fennel.

4. Dress with Woolworths cold-pressed meaner greener juice shot, avocado oil and season to taste.

Discover more salad recipes here.