French Riviera Spa Salad

Core and deseed the red bell pepper half. Then broil it in the oven until the skin blisters and chars; let cool and then remove the skin. When the pepper is cooled and peeled, dice it.

Clean the green beans, remove the ends, and cut into smaller pieces if desired. They look better long but are easier to eat small – you can always cut them up on the plate. Blanch the green beans in some boiling water for about 6 minutes. Then drain.

Make the dressing: Mix the yogurt, vinegar, garlic, and Dijon mustard and then mix in the rest of the dressing ingredients. Stir to combine thoroughly.

On each plate, arrange green beans, chickpeas, and tuna each on a third of the plate. Sprinkle the capers over the tuna. Sprinkle the diced roasted red pepper over the chickpeas. Pour as much dressing as desired over each salad.