- 8-10 baby potatoes
- 2 tins of tuna
- 1 small red onion
- 2 large tomatoes
- 4 boiled eggs
- 120g green beans
- 1/2 a cucumber
- 100g pitted black olives
- 1 tin of white beans, drained
- 4 handfuls of salad leaves
- juice of 1 lemon
- 4 tbsp olive oil
- 1 tsp dijon mustard
- 1 garlic clove
- salt and pepper
THE EASIEST NICOISE
PREP TIME : 20 mins. SERVES: 4
This is my nutrient packed version of a Nicoise, the white beans give more textures, nutrients & protein. It’s also super colour and colour is our best friend in nutrition. It feels like it involves a lot of prep work but the assembly is so quick, its a great one to prep in advance and finish off before serving. Definitely a summer favourite of mine.
Start by boiling the potatoes (cut in to halves or quarters) until soft, drained and leave to cool.
Boil the eggs for 5 mins, then transfer to cold water before peeling.
Blanch the green beans in boiling water for 4-5 mins until tender, then transfer to cold water – this cools them down but also retains the nice green colour.
Finely grate the garlic, then add to a jar with the other dressing ingredients and shake up until it emulsifies and looks glossy.
Combine the leaves, sliced tomatoes, sliced cucumber, olives, green beans, white beans & sliced red onion in a bowl and toss together. Add the flakes of tuna & potatoes.
Divide between 4 plates, top each with a boiled egg cut in half and drizzle over the dressing.