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Grilled vegetable salad nicoise
Grilled vegetable salad nicoise
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
A delicious and convenient twist on the traditional nicoise salad, perfect for a quick lunch.
Ingredients:
  • 6 vine-ripened tomatoes, cut into wedges
  • 1 small red onion, cut into thin wedges
  • 1 red capsicum, halved, deseeded, cut lengthways into 1cm-thick slices
  • 1 garlic clove, finely chopped
  • olive oil cooking spray
  • 4 eggs, at room temperature
  • 175g green beans, trimmed, chopped
  • 125.00 ml kalamata olives or black olives
  • 2 x 185g cans tuna in brine, well drained, flaked
  • lemon wedges, to serve
Instructions:
  • Preheat the grill to high heat. Arrange tomatoes, onion, and capsicum on a grill tray. Season with garlic, salt, and pepper, then lightly spray with oil. Grill the vegetables, turning occasionally, for about 8 minutes or until tender.
  • 1. Gently place eggs in cold water in a saucepan. Bring to a gentle boil over medium heat. Reduce to medium-low heat and simmer for 6 minutes. 2. Cool eggs under cold water, then peel and cut each into quarters lengthwise.
  • Blanch beans in boiling water for 2 to 3 minutes until tender-crisp. Shock in ice water, then drain thoroughly.
  • Combine a vibrant medley of vegetables, beans, olives, tuna, and eggs in elegant bowls. Enhance with a sprinkle of salt and pepper, followed by a generous drizzle of zesty lemon juice. Present and delight in your delicious creation.

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