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Summer niçoise salad

Name: Summer niçoise salad
Prep time: 20 min
Cook time: 20 min
Ingredients: 500g baby potatoes, skin on; 340g green beans; 3 eggs; 8 kalamata olives pitted; 2 tbsp capers, drained; ¼ red onion; 2 tbsp red wine vinegar; 3 tbsp extra virgin olive oil; Zest of half a lemon; 1 tbsp dill, finely chopped; 1 tbsp parsley, finely chopped; Pepper to taste

Serves: 4

Prep: 20

Cook: 20

Simple but delicious vegetarian summer niçoise salad with fresh seasonal green beans and a lemon vinegar dressing.

Ingredients

500g baby potatoes, skin on
340g green beans
3 eggs
8 kalamata olives pitted
2 tbsp capers, drained
¼ red onion
2 tbsp red wine vinegar
3 tbsp extra virgin olive oil
Zest of half a lemon
1 tbsp dill, finely chopped
1 tbsp parsley, finely chopped
Pepper to taste

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Seasonal Food Guide

Method

Step 1
Boil potatoes until tender, strain and set aside.
Step 2
Boil green beans until tender and bright green, strain and set aside.
Step 3
Boil eggs until hard boiled, approx. 6 minutes and cut into halves.
Step 4
Slice pitted kalamata olives in half.
Step 5
Finely slice red onion and submerge in red wine vinegar for 15 minutes and set aside.
Step 6
Add baby potatoes, green beans, capers, kalamata olive halves to a salad bowl.
Step 7
Make a dressing with 2 tablespoons of red wine vinegar from the onion mix, 3 tablespoons of extra virgin olive oil, add zest of half a lemon, pepper, finely chopped parsley and dill. Mix together and drizzle over salad and serve.