A super easy and summery vegan salad inspired by the classic Salade Nicoise.
Boil the baby potatoes until just tender.
Top & Tail the beans, removing any strings. Add them to the boiling potatoes & cook for around 2 minutes.
Remove the beans & potatoes from their boiling water & refresh in cold water to stop them cooking. I like to put the beans in some iced water so they retain their snap.
Chop the tomatoes & olives,
Arrange everything on a plate, drizzle over the dressing & sprinkle over the herbs.
In a cup, mug or jam jar mix together all the ingredients until they are combined. Taste & adjust (add more oil, a touch more mustard- to your own taste!)
This recipe makes enough to dress 2 or 3 salads. Simply keep in a jar in the fridge for up to a week.
This recipe is delicious with extra capers added.
You can also add in crunchy leaves (romaine or little gem are good)
I sometimes add in tofu puffs (they soak up the dressing!) for a more substantial salad. Or you could add cubes of smoked tofu too.
This salad keeps well so makes it perfect for picnics or to take for a working day lunch.