Vegan niçoise

400g new potatoes
150g French beans
Handful cherry tomatoes
100g black olives
1 small cucumber
Handful of spring onions
1 can cannellini beans
For the dressing:
6tbsp olive oil
1tbsp white wine vinegar
1tbsp balsamic vinegar
1tbsp tomato ketchup
1tsp lemon juice
2 cloves garlic
black pepper
  • Cut the French beans into 3cm pieces and steam until al dente
  • Chop the tomatoes, spring onions and cucumber
  • Drain the cannellini beans
  • Gently mix the salad ingredients together
  • Finely chop the garlic
  • Put all the dressing ingredients into a jam jar and shake
  • Pour the dressing onto the salad and mix
Original Source: 

Izzy Silvester