Veggie Niçoise Salad
with Cannellini Beans & Crispy Potatoes
Thanks to the ingenious chef who concocted the Salade Niçoise, we can bring you this delicious dinner. Crunchy green beans, crispy potatoes, sweet cherry tomatoes, creamy cannellini beans and salty Kalamata olives are topped off with a soft egg for a salad that lactose reads like a greatest hits of flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
400 g
potatoes
100 g
green beans
½ punnet
cherry tomatoes
¼
red onion
1 tin
cannellini beans
½ unit
kalamata olives
½
lemon
2
free range eggs
(Contains: Eggs;)
1 clove
garlic
Not included in your delivery
1.5 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, halve the potatoes (unpeeled), cherry tomatoes and kalamata olives. Trim the green beans and cut into thirds. Finely slice the red onion. Drain and rinse the cannellini beans. Zest and juice the lemon.
Place the potato in a large saucepan and cover with water. Add a pinch of salt and bring to the boil. Cook for 15 minutes. Add the free-range eggs and cook for a further 6 minutes. Add the green beans in the last 2 minutes. Drain really well. Place the eggs and green beans in a medium bowl of cold water and set aside. Transfer the potatoes to a lined oven tray and toss in half of the olive oil with the whole garlic clove. Season to taste with salt and pepper and place in the oven for 20 minutes.
Meanwhile, in a large salad bowl combine the cherry tomato, red onion, cannellini beans, Kalamata olives and green beans.
In a small bowl or jug combine the remaining olive oil, lemon juice and zest. Squeeze in the flesh of the roasted garlic. Whisk to combine well. Season to taste with salt and pepper.
Add the roasted potatoes to the salad bowl and stir through the dressing.
Peel the eggs and slice them in half.
To serve divide the salad between bowls and top with one egg each.
