Breakfast recipes

Ratatouille eggs

45 minutes

Green goddess salad

Serves 4

Difficulty Easy

Prep Time 30 minutes

Ingredients

For the green goddess dressing:

3⁄4 cup double-cream yoghurt, plus 3 T
1⁄2 cup good-quality mayonnaise, plus 3 T
10 g coriander
10 g Italian parsley
1 spring onion
2 T olive oil
1 T fresh lime juice
sea salt, to taste
freshly ground black pepper, to taste

For the tuna:

4 x 120–150 g fresh tuna steaks
sea salt, to taste
freshly ground black pepper, to taste
3 1⁄2 T olive oil

For the salad:

4 baby marrows, sliced into thin ribbons
40 g wild rocket
10 g Italian parsley, leaves picked and roughly chopped
2 preserved lemon quarters, sliced julienne
16 Parmesan shavings
160 g cannellini beans
4 spring onions
40 g chopped pistachios, roughly chopped
1⁄4 cup lemon vinaigrette, plus 2 T
4 heads gem lettuce
4 lemon wedges
5 g dill

Method

1. To make the dressing, mix the yoghurt and mayonnaise. In a blender, blend the herbs, spring onion, olive oil and lime juice until smooth and season. Fold the yoghurt and herb mixtures together and store in an airtight container.

2. To make the tuna, season the fish and drizzle with olive oil. Cook to your preference.

3. To assemble, toss the baby marrow ribbons, rocket, parsley, preserved lemon, Parmesan, cannellini beans, spring onion, pistachios, lemon vinaigrette, salt and pepper.

4. Spoon the dressing into the base of a large salad bowl, then top with the dressed salad. Place the remainder of the dressing in small sauce bowls to serve on the side.

5. Cut the tuna into 6 slices and place to the side of the salad, then place the gem lettuce to the side. Drizzle everything with olive oil and garnish with the dill and lemon wedges.

Find more salad recipes here.

Photograph: Elsa Young

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