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Autumn Salad Niçoise

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A very simple throw together salad based on some lovely April produce from the Orange Grove Markets in Lillyfield  – the Niçoise part is some Italian tuna in oil.

Line a salad bowl with a mixture of salad leaves –  I used baby spinach, radicchio, baby cos, green coral and baby bok choy.  You could rub the bowl with a garlic clove for more depth of flavour.

Add sliced spring onions, sliced green beans and roughly sliced avocado for the green part. Scatter a few cherry tomatoes into the salad.

Add the oil from a small tin of tuna (I prefer Sirena), then roughly flake the tuna and add to the bowl. Crumble a handful of Persian feta into the salad.

Lastly squeeze in the juice of half a lemon, drizzle with some balsamic glaze, and add a few grinds of black pepper. Gently toss all the ingredients together. Serves one or two at a pinch!

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