Sufra Dayma: Salade Niçoise By Moushira Abdel-Malek Serves 4 Ingredients: 1 1/2 cans tuna (drained, flaked) 400 gms baby potatoes (boiled, halved) 200 gms green beans (trimmed, cut into one inch pieces) 4 hard-boiled eggs (quartered) 3 tomatoes (wedged) 1 medium white or red onion (thinly sliced) 1/2 cup pitted black olives 1/4 cup parsley leaves (finely chopped) 1/4cup lemon juice 2 tbsp white vinegar 2 tbsp extra virgin olive oil Salt + pepper Method: Boil or steam green beans until just tender. Rinse in iced water to blanch. Drain. In a large serving bowl, combine tuna, potato, beans, egg, olives, onion and parsley. Combine remaining ingredients in a screw-top jar. Shake well. Drizzle on salad. Toss gently to combine and serve with crispy bread.
