“After thousands of public votes, the winners of the Art of Building Photographer of the Year 2020 have been announced.
The competition, run by the Chartered Institute of Building (CIOB), celebrates the creativity of the construction industry and the built world around us.”
Green beans (As many as you like)
Cherry Tomatoes (As many as you like)
95g Can of Tuna or Salmon in brine
1 tbsp Balsamic Vinegar
2 tbsp Extra Virgin Olive Oil (EVO)
1 slice of sour dough bread (stale tastes great)
1 very hungry human being.
Cut the potato into small cubes and boil in salt water until tender.
While potatoes are boiling, whisk a tbsp of balsamic vinegar with a tbsp of EVO with salt as desired in a bowl.
Once cubed potatoes are boiled, let it cool for a few minutes.
While potatoes are cooling, boil the green beans until slightly tender for about 5 minutes or however crunchy or soft you prefer. Once done, wash with chilly water or place in ice bath in a bowl for a few minutes to stop the beans from cooking further.
Slice the cherry tomatoes into halves.
Tear up the bread into rough pieces rather than cubes as the roughness creates a rustic variety of texture.
Dunk the potatoes, beans, canned tuna or salmon with brine, tomatoes, and breads in the whisked emulsion of balsamic vinegar and EVO. Salt generously and refrigerate for a cool salad.
Once cooled, drizzle with a tbsp of olive oil and chomp it down!
In this picture I skipped potatoes because I was trying to have a low carb salad. But the potatoes make an enormous difference. A bit of honey in the emulsion also balances out the acidity if you are not a huge fan of tanginess. This salad is nice for a healthy lunch. If you want salad as a side instead for your main proteins, skip the tuna. The salad works great with a simple beef or salmon steak. Enjoy!