Charred veg and tuna niçoise with creamy kefir dressing

• green beans↗100g g

  trimmed

• spring onions↗6

  trimmed

• rapeseed oil↗2 tsp tsp
• cherry tomatoes↗100g g

  halved

• kefir↗4 tsp tsp

  or low‑fat natural yogurt

• mustard↗1 tsp tsp

  powder

• red wine vinegar↗1 tsp tsp
• Little Gem lettuce leaves↗2

  leaves separate

• tuna↗160g can g

  in mineral water, drained

• black olives↗4

  halved

• medium eggs↗2

  soft‑boiled and halved

Step-by-step instructions

1. 1

   Preheat the grill to high heat. Bring a small saucepan of water to a boil and blanch the green beans and spring onions for 4 minutes. Drain the water and pat dry thoroughly. Toss them with 1 tsp oil and transfer to a tray together with the tomatoes, cut side up. Season everything with black pepper, then grill for 10 minutes until the vegetables begin to soften and brown. Let them cool slightly.

2. 2

   Meanwhile, whisk together the kefir, 1 tsp oil, mustard powder, vinegar and a pinch of seasoning to a smooth mixture. Arrange the lettuce leaves, tuna, olives and eggs in shallow bowls or on plates. Add the onions, green beans and tomatoes, then drizzle with the dressing before serving.