
By Bonnie Lenane
Salad Niçoise
4 steps
Prep:15minCook:15min
A deliciously colourful and textured salad that the whole family will enjoy
Updated at: Thu, 17 Aug 2023 03:15:28 GMT
Nutrition balance score
Great
Glycemic Index
74
High
Glycemic Load
21
High
Nutrition per serving
Calories351.7 kcal (18%)
Total Fat18.6 g (27%)
Carbs27.9 g (11%)
Sugars2.6 g (3%)
Protein18.3 g (37%)
Sodium436.7 mg (22%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

500gbaby new potatoes

150gdwarf beans
trimmed

150grunner beans
cut into pieces on the diagonal

2eggs
large

10cherry tomatoes
halved

4anchovy fillets
for the adults

10pitted olives
black

1 Tbspfresh chives
washed and chopped

200gtuna steak in spring water
drained

3 Tbspextra virgin olive oil

1 ½ Tbspfresh pesto

1 Tbsplemon juice
Instructions
Step 1
Boil the potatoes for 10-12 minutes until tender, adding the dwarf beans after 5 minutes and the runner beans for the last 3 minutes of cooking time. Drain and set aside.
Step 2
Put the eggs into a small pan and just cover with water. Bring to the boil, then reduce the heat slightly and cook for 7 minutes. Drain and cool in cold water.
Step 3
Put the tomatoes, anchovies, olives, chives and tuna in a bowl. Add the potatoes and beans and mix. Peel the eggs and cut into quarters, making sure they are cooked through. Arrange on top of the salad.
Step 4
Whisk together the oil, pesto and lemon juice and pour over the salad to serve.
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