Salad Recipes

Egg Niçoise salad

A vegetarian Niçoise salad, that's packed with goodness - fibre, folate, iron, vitamin c and gluten-free too

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

Directions

• STEP 1

  Mix the dressing ingredients together in a small bowl with 1 tbsp water.

• STEP 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.

• STEP 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.