Niçoise Salad is such a classic and simple salad. Protein packed with eggs and tuna, plenty of greens from the salad and green beans and lots of added flavour from the olives and zesty mustard dressing.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2 people
- 10 new potatoes, halved
- 1 can of tuna in spring water
- 2 cup mixed watercress and rocket lettuce
- 3 tomatoes, quartered
- 3 eggs
- 10 kalamata olives
- 10 green olives
- 100 g green beans
- 40 g soft goats cheese
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 Lemon (juice and zest)
- 1 tbsp wholegrain mustard
- 1 pinch Sea salt and black pepper
Add the potatoes to a pan of boiling water and simmer for 10 minutes.
In a bowl, mix together the olive oil, white vine vinegar, lemon juice and zest, wholegrain mustard and salt and pepper and set aside.
Add the eggs to a separate pan of boiling water and simmer for 8 minutes.
Add the green beans to the pan of potatoes (after the potatoes have cooked for 10 minutes) and cook for a further 4 minutes.
Once the eggs, potatoes and green beans have cooked, drain and set aside. Peel the eggs and cut in the quarters.
Arrange all the ingredients on to a platter and sprinkle the goats cheese over the watercress and rocket. Drizzle over the dressing. Serve with a big chunk of crusty French bread.
Serving: 1portion | Calories: 690kcal | Carbohydrates: 84g | Protein: 40g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 285mg | Sodium: 1136mg | Potassium: 2551mg | Fiber: 15g | Sugar: 11g | Vitamin A: 3735IU | Vitamin C: 148.5mg | Calcium: 237mg | Iron: 7.5mg