You’ll find soya beans in the vegetable section of the supermarket freezer cabinet. If you can’t find them, just use frozen broad beans.
SERVES 4 – 25 minutes
– 300g/10oz new potatoes, cut into chunks.
– 175g/6oz green beans, trimmed and halved.
– 175g/6oz frozen soya beans.
– 160g can tuna in water, drained well.
– good handful rocket or watercress leaves, to garnish.
FOR THE DRESSING
– 2 tsp harissa paste.
– 1 tbsp red wine vinegar.
– 2 tbsp olive oil.
Step 1:Put the potatoes in a pan of boiling water, then boil for 6–8 minutes until almost tender. Add both types of beans, then boil for a further 5 minutes until everything is cooked. Meanwhile, make the dressing. Whisk together the harissa and vinegar with a little seasoning. Whisk in the oil. Drain the potatoes and veg well, toss with half the dressing, then leave to cool.
Step 2:Flake the tuna, then fold into the potatoes. Add the remaining dressing then gently toss. Divide among four bowls and serve each portion with a handful of rocket or watercress on top. Serve warm or cold.
Note : PER SERVING 211 kcals, protein 15g, carbs 19g, fat 9g, sat fat 1g, fibre 4g, sugar 2g, salt 0.14g