Ingredients

Method

For the green goddess dressing:
• 3⁄4 cup double-cream yoghurt, plus 3 T
• 1⁄2 cup good-quality mayonnaise, plus 3 T
• 10 g coriander
• 10 g Italian parsley
• 1 spring onion
• 2 T olive oil
• 1 T fresh lime juice
• sea salt, to taste
• freshly ground black pepper, to taste
For the tuna:
• 4 x 120–150 g fresh tuna steaks
• sea salt, to taste
• freshly ground black pepper, to taste
• 3 1⁄2 T olive oil
For the salad:
• 4 baby marrows, sliced into thin ribbons
• 40 g wild rocket
• 10 g Italian parsley, leaves picked and roughly chopped
• 2 preserved lemon quarters, sliced julienne
• 16 Parmesan shavings
• 160 g cannellini beans
• 4 spring onions
• 40 g chopped pistachios, roughly chopped
• 1⁄4 cup lemon vinaigrette, plus 2 T
• 4 heads gem lettuce
• 4 lemon wedges
• 5 g dill

Method

Ingredients

1. To make the dressing, mix the yoghurt and mayonnaise. In a blender, blend the herbs, spring onion, olive oil and lime juice until smooth and season. Fold the yoghurt and herb mixtures together and store in an airtight container.

2. To make the tuna, season the fish and drizzle with olive oil. Cook to your preference.

3. To assemble, toss the baby marrow ribbons, rocket, parsley, preserved lemon, Parmesan, cannellini beans, spring onion, pistachios, lemon vinaigrette, salt and pepper.

4. Spoon the dressing into the base of a large salad bowl, then top with the dressed salad. Place the remainder of the dressing in small sauce bowls to serve on the side.

5. Cut the tuna into 6 slices and place to the side of the salad, then place the gem lettuce to the side. Drizzle everything with olive oil and garnish with the dill and lemon wedges.

Find more salad recipes here.

Photograph: Elsa Young