Name: Egg Niçoise salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 2 tbsp rapeseed oil; juice 1 lemon; 1 tsp balsamic vinegar; 1 garlic clove grated; ⅓ small pack basil leaves chopped; 3 pitted black Kalamata olive 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 lettuces leaves, torn into bite-sized pieces; 6 pitted black Kalamata olive rinsed and halved

For the dressing

2 tbsp rapeseed oil
juice 1 lemon
1 tsp balsamic vinegar
1 garlic clove
grated
⅓ small pack basil
leaves chopped
3 pitted black Kalamata olive
rinsed and chopped

For the salad

2 eggs
250g new potatoes
thickly sliced
200g fine green beans
½ red onion
very finely chopped
14 cherry tomatoes
halved
6 romaine lettuces
leaves, torn into bite-sized pieces
6 pitted black Kalamata olive
rinsed and halved

Method

step 1
Mix the dressing ingredients together in a small bowl with 1 tbsp water.
step 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.
step 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.