Charred veg & tuna niçoise with creamy kefir dressing

Serve this filling, low-calorie salad on days when you need a quick midday meal. It makes an ideal lunch, as it's packed with protein to keep you going through the afternoon

Prep:10 mins
Cook:15 mins

Serves 2
Easy

Nutrition per serving

kcal 266
fat 12g
saturates 2g
carbs 9g
sugars 8g
fibre 7g
protein 26g
salt 0.9g

Ingredients

100g green beans, trimmed
6 spring onions, trimmed
2 tsp rapeseed oil
100g cherry tomatoes, halved
4 tsp kefir or fat-free natural yogurt
1 tsp mustard powder
1 tsp red wine vinegar
2 Little Gem lettuce, leaves separated
160g can tuna in spring water, drained
4 black olives, halved
2 medium eggs, softly boiled and halved

Method

Heat the grill to high. Bring a small pan of water to the boil and blanch the green beans and spring onions for 4 mins. Drain and dry well. Toss with 1 tsp oil, and transfer to a baking tray with the tomatoes, cut-side up. Season everything with black pepper, then grill for 10 mins until starting to soften and char. Leave to cool slightly.
Meanwhile, whisk the kefir, 1 tsp oil, mustard powder, vinegar and some seasoning together until smooth. Arrange the lettuce leaves, tuna, olives and eggs in shallow bowls or on plates. Pile on the onions, green beans and tomatoes, then drizzle over the dressing to serve.