• 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
For the dressing:
  • juice of 1 lemon
  • 4 tbsp olive oil
  • 1 tsp dijon mustard
  • 1 garlic clove
  • salt and pepper


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.