Name: Provence-style salad bowl
Total time: 30 min
Yield: 4
Cuisine: European, French
Ingredients: 1.667 cups small, waxy potatoes washed; 2.25 cups Green beans trimmed; 2 sprigs summer savory; 1 Red onion sliced; 1.333 cups tomatoes cut into wedge; 1 green Bell pepper cut into strips; 0.5 Cucumber seeded and sliced; 4 tablespoons black Olives; 12 Anchovy fillet; 7 ounces Tuna steak; 1 small Romaine lettuce torn; Basil leaves; 2 hard-boiled eggs; 6 tablespoons olive oil; 2 tablespoons lemon juice; 1 clove garlic minced; salt; freshly ground peppers

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Difficulty:	easy
Preparation:	30 min
Ready in:	30 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	437 kcal	(22%)
Protein	28 g	(56%)
Fat	26 g	(33%)
Carbohydrates	28 g	(11%)
Added Sugar	0 g	(0%)
Roughage	8 g	(27%)
Vitamin A	1547.25 µg	(193%)
Vitamin D	1.99 µg	(40%)
Vitamin E	3.69 mg	(31%)
Vitamin B1	0.35 mg	(32%)
Vitamin B2	0.47 mg	(34%)
Niacin	20.03 mg	(125%)
Vitamin B6	0.99 mg	(71%)
Folate	281.32 µg	(141%)
Pantothenic Acid	0.85 mg	(14%)
Biotin	6.48 µg	(13%)
Vitamin B12	1.92 µg	(77%)
Vitamin C	60.32 mg	(75%)
Potassium	1411.29 mg	(71%)
Calcium	157.12 mg	(20%)
Magnesium	93.82 mg	(25%)
Iron	4.62 mg	(33%)
Iodine	36.01 µg	(24%)
Zinc	1.5 mg	(15%)
Saturates	4 g
Uric Acid	0 g
Cholesterol	123.57 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

For the salad

1 ⅔ cups	small, waxy potatoes washed
2 ¼ cups	Green bean trimmed
2 sprigs	summer savory
1	Red onions sliced
1 ⅓ cups	tomatoes cut into wedge
1	green Bell pepper cut into strips
½	Cucumber seeded and sliced
4 tablespoons	black Olives
12	Anchovy fillet
7 ounces	Tuna steak
1	small Romaine lettuce torn
	Basil leaves
2	hard-boiled eggs

For the dressing

6 tablespoons	olive oil
2 tablespoons	lemon juice
1 clove	garlic minced
	salt
	freshly ground peppers

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Directions

1 Boil the potatoes (in their skins) in salted water for 20-25 minutes until tender. Drain well, refresh in iced water, and peel and cut into wedges.

2 Cook the beans in boiling, salted water with the savory for 6-8 minutes, until cooked but still retaining a little bite. Take out, refresh in cold water and drain.

3 Drain the olives and anchovies. Wash the tuna, pat dry and cut into strips. Fry briefly in 2 tbsp olive oil. Season with salt and pepper.

4 Carefully mix all the ingredients apart from the tuna. Cut the eggs into wedges and scatter over the salad with the tuna.

5 Whisk together all the ingredients for the dressing in a small bowl, seasoning to taste with salt and pepper. Drizzle over the salade niçoise and serve.

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