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 butter beans and salty Kalamata olives are topped off with a soft egg for a salad that reads like a greatest hits of flavour.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, halve the potatoes (unpeeled). Trim the green beans and cut them into thirds, and leave the garlic whole and unpeeled. Halve the cherry tomatoes and Kalamata olives (check for pits), finely slice red onion, drain and rinse the butter beans, and 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 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 bowl of cold water and set aside. Transfer the potato 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 bowl combine the cherry tomatoes, red onion, butter beans, Kalamata olives and green beans.
In a small bowl or jug combine the remaining olive oil, lemon juice and lemon 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.