A fresh salad with capers, olives and a simple vinaigrette. 

Words & recipe: Ruth Pretty  Styling & photo: Carolyn Robertson

INGREDIENTS

¼ cup finely chopped spring onions
2 tablespoons white wine vinegar
1 teaspoon flaky sea salt
¼ cup olive oil, preferably extra virgin
300g small new potatoes, unpeeled, scrubbed and steamed until tender, cooled and cut into small chunks
150g green beans, trimmed, blanched and cooled
12 to 15 olives, black or green, drained and rinsed
1 tablespoon capers, drained and rinsed
4 medium tomatoes, quartered
110g canned tuna, preferably in olive oil, drained
2 tablespoons chopped fennel fronds or dill leaves, or finely sliced basil
2 tablespoons chopped parsley

METHOD

Place spring onions, vinegar and salt into the serving bowl and mix gently. Stir in the oil, then add the potatoes, beans, olives, capers and tomatoes. Toss gently with your hands. Drain tuna and scatter small chunks over the salad. Sprinkle with herbs before serving.

Serves 6

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