Spicy Mediterranean Niçoise Salad

Ingredients:

• 200 g green beans, trimmed
• 3 large eggs
• 1 - 2 tbsp harissa, to taste
• 0.5 tsp finely grated lemon zest + 1 tbsp lemon juice
• 1/4 cup olive oil
• 1 can (425 g) canned chickpeas, rinsed
• 1 cup cherry tomatoes, halved
• 2 romaine lettuce hearts, chopped
• 2 cans of 140g canned tuna in oil, drained
• 12 pitted olives, halved
• 2 flatbreads, toasted and cut into wedges

Preparation:

1. Bring a medium saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 2-3 minutes. Remove with tongs and transfer to a large bowl of ice water to stop cooking; set the saucepan aside. Once the beans have cooled completely, remove them from the water and pat dry with paper towels.
2. Return the water to low heat. Carefully add the eggs and simmer for 10 minutes, then drain and run under cold running water. Peel and slice them.
3. Meanwhile, in a bowl, mix harissa, 1 tablespoon of water, lemon zest, lemon juice, 0.5 teaspoon of salt, and a pinch of ground black pepper. Gradually stir in the olive oil. Add the chickpeas and tomatoes, let marinate for 10 minutes, and season with salt.
4. Divide the romaine lettuce among plates. Top with the marinated chickpea mixture, green beans, tuna, eggs, and olives. Drizzle with the remaining dressing. Serve with flatbreads.