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Egg Niçoise salad

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

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 383
  • Carbohydrates 31
  • Saturated Fat 3
  • Sugar 11
  • Protein 14
  • Fat 20
  • Fibre 12
  • Salt 0.7

Nutrition per serving

  • Calories 383
  • Carbohydrates 31
  • Saturated Fat 3
  • Sugar 11
  • Protein 14
  • Fat 20
  • Fibre 12
  • Salt 0.7

Ingredients

  • 2 tbsp rapeseed oil
  • juice 1 lemon
  • 1 tsp balsamic vinegar
  • 1 garlic clove, grated
  • ? small pack basil, leaves chopped
  • 3 pitted black kalamata olives, rinsed and chopped
  • 2 eggs
  • 250g new potatoes, thickly sliced
  • 200g fine green beans
  • ½ red onion, very finely chopped
  • 14 cherry tomatoes, halved
  • 6 romaine lettuce 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. 

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