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


  • 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


  1. 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.

  2. 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.

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