Hot smoked trout scramble with rocket salad
Kick-start your day with scrambled eggs and hot smoked trout or salmon, on top of rye bread and a caper and rocket salad. This is a breakfast of champions
Tuna, bean & olive salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 120g fine green beans
- 200g can tunain olive oil
- 1 tbsp extra virgin olive oil
- 1 lemonzested and juiced
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 400g can borlotti beansin water, drained
- ½ red onionsliced
- 1 celery stickfinely sliced on an angle, plus a few leaves
- 50g pitted green nocerella olives
- small bunch of parsleychopped
Nutrition: Per serving
- kcal383low
- fat17g
- saturates2g
- carbs21g
- sugars5g
- fibre15ghigh
- protein29g
- salt1.9g
Method
step 1
Bring a small pan of water to the boil. Cook the green beans for 1 min, then drain and run under cold water.
step 2
Pour about 1-2 tsp oil from the tuna into a large bowl, add another 1 tbsp from a bottle, then the lemon zest and 2 tsp of the juice, along with the wine vinegar and mustard. Season and whisk until smooth.
step 3
Tip the green beans, tuna, borlotti beans, onion, celery, olives and parsley into the dressing and toss together. Serve topped with the celery leaves. If packing up for lunch, store the dressing and salad separately and toss together just before eating. Will keep chilled for a day in an airtight container.
