This salad has great appeal: colour, crunch, it’s good for you and is a one-bowl meal.
200g (7 oz) slim green beans, trimmed
2 Tbsp olive oil
3 slices sourdough bread, cubed (about 2 cups cubed bread)
Flaky sea salt
1 Tbsp drained capers
4 Tbsp extra virgin olive oil
1 Tbsp creamy mustard
1 Tbsp red wine vinegar
2 cloves garlic, peeled and crushed
1-2 sticks celery, well washed and thinly sliced
2-3 radish, trimmed and thinly sliced
2-3 mini Lebanese cucumbers (or ½ telegraph cucumber), thinly sliced
8 Kalamata olives, pitted
1 cup cherry tomatoes, halved
1 Tbsp chopped parsley
½ cup baby basil leaves
1 small lettuce, or 200g (7 oz) salad leaves, washed and dried and torn into bite-sized pieces
185g (6-7 oz) can tuna in olive oil, drained
1 Plunge beans into a saucepan of gently boiling salted water and cook for 3-5 minutes; you don’t want them stupidly raw, but neither do you want them squishy. Drain, rinse with plenty of cold water, then pat dry with paper towels. Cut beans into short lengths.
2 Heat olive oil in a medium frying pan (skillet) and when it is hottish, add bread cubes. Fry until golden, turning cubes often with tongs. Transfer to a plate lined with paper towels and sprinkle with sea salt.
3 Pat capers dry with paper towels and chop finely. Whisk extra virgin olive oil, mustard, red wine vinegar and garlic together in a large bowl, adding 1½ teaspoons of flaky salt, or much less if using regular table salt (about ¾ teaspoon). Whisk in capers.
4 Add green beans, celery, radish, cucumber, olives and sourdough croutons to dressing in bowl and toss well. Add tomatoes, parsley and basil and lettuce to bowl and gently toss together. Finally, flake the tuna, add to salad and toss gently. Serve immediately.