I have two very important words to say: fuck Jetstar.
‘But they’re such a quality, well-respected airline, Cassie!’ I hear you wail.
Yeah, okay, I brought this on myself.
But TWO cancelled flights home from Bali, people. TWO!
One, this calm-as-balls yogi can handle. But two cancelled flights, hours-long delays on the tarmac and getting home almost two days late? You’ve pushed me too far.
Anyways, the good thing about it was that I was flying Jetstar business (’cause I’m fancy), which means I didn’t have to pay for whatever sloppy meat pie/Diet Coke combo you get charged $19 for back in cattle class.
Instead, I was presented with a pretty yummy nicoise salad (and five baby bottles of booze).
Why don’t I make a bastardised version of this for Bootleg Kitchen? I asked myself.
There was no reason, so I did.
I know . . . cool story.
First things first: whack this on . . .
3 tbsp olive oil
3 tbsp lemon juice
1 tsp dijon mustard
2 baby Cos lettuce
2-3 Roma tomatoes
5 washed white potatoes
1/3 cup pitted black olives
1 cup green beans
1/2 tsp Italian herbs
Pinch vegetable stock
2 cans Sirena Lite Chilli Tuna (95g)
Pre-heat the oven to 200C and line a baking tray with paper. Quarter the potatoes and drizzle with olive oil, then sprinkle over the Italian herbs and stock. Now stick in the oven and bake for 30 minutes, or until brown and crispy.
Meanwhile, bring a pot of water to the boil and gently add your eggs. Boil to your liking: three minutes for soft 5-6 for hard.
Trim the beans and halve them all. In the last few minutes of your eggs cooking, throw the beans into the boiling water.
Drain the water and immediately put your beans into some cold water to stop them cooking. You want them to still be a bit crunchy.
Give the lettuces a rinse, pat them dry and roughly chop. Half the olives and slice the tomatoes. Now divide it all between two bowls. Divvy up the beans and add them to the bowls as well.
When the potatoes are cooked, put as many as you’d like into the bowls, then refrigerate the rest to put into another meal.
Now drain the cans of tuna and throw them in. Gently toss your salads to mix everything through.
Add all the dressing ingredients into a bowl or jar and stir/shake really well.
Once your eggs have cooled enough to touch, peel them and crack open to release the yolk, then plop on top of each salad.
Pour over the dressing. You might have some left over so eat with another salad or pour over vegies.
Enjoy (hot or cold)!