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Egg Niçoise salad
PREP: 10 MINS
COOK: 10 MINS
EASY
SERVES 2
A vegetarian Niçoise salad, that's packed with goodness - fibre, folate, iron, vitamin c and gluten-free too
Healthy
Vegetarian
kcal
383
fat
20g
saturates
carbs
sugars
fibre
protein
salt
3g
31g
0.7g
14g
12g
11g
Nutrition: per serving
Gluten-free
Ingredients
For the dressing
2 tbsp rapeseed oil
juice 1 lemon
1 tsp balsamic vinegar
1 garlic clove, grated
⅓ small pack basil, leaves chopped
3 pitted black Kalamata olive, rinsed and chopped
For the salad
2 eggs
250g new potatoes, thickly sliced
200g fine green beans
½ red onion, very finely chopped
14 cherry tomatoes, halved
6 romaine lettuces leaves, torn into bite-sized pieces
6 pitted black Kalamata olive, rinsed and halved
Method
1. Mix the dressing ingredients together in a small bowl with 1 tbsp water.
2. Meanwhile boil the potatoes for 7 mins, add the beans and boil 5 mins more or until both are just tender, then drain. Boil 2 eggs for 8 minutes then shell and halve.
3. Toss the beans, potatoes and remaining salad ingredients, except the eggs, together in a large bowl with half the dressing. Arrange the eggs on top and drizzle over the remaining dressing.
Recipe from bbcgoodfood.com, June 2016
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