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Nicoise salad
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Prep Time:
20 minutes
20 minutes
Cook Time:
40 minutes
40 minutes
Total Time:
60 minutes
60 minutes
Ingredients:
- 400g kipfler potatoes, halved lengthways
- olive oil cooking spray
- 3 hard-boiled eggs
- 175g baby beans, trimmed
- 3 tomatoes, cut into wedges
- 1 Lebanese cucumber, thinly sliced
- 125.00 ml pitted black olives
- 425g can tuna in brine, drained, flaked
- 18.20 gm olive oil
- 1 lemon, juiced
Instructions:
- Preheat your oven to 200°C. Line a baking tray with parchment paper. Spread the potatoes on the tray, lightly coat them with oil spray, and season with salt and pepper. Bake for 35 to 40 minutes or until crispy and soft. Transfer the potatoes to a large bowl.
- Peel the eggs and cut them into quarters.
- Blanch beans in boiling water for 1 to 2 minutes until tender, then immediately cool in cold water. Combine with potatoes, tomatoes, cucumber, olives, and tuna in a large bowl.
- In a jug, combine oil, lemon juice, salt, and pepper. Drizzle over salad, gently toss to mix. Finish with eggs and serve.