Salade niçoise

Total cost: $19.40 / $4.85 per serve

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Cooking difficulty: Easy

Serves: 4

Preparation: 30 mins

Cooking:

Ingredients

4 eggs

600g new potatoes

250g green beans

1/3 cup fresh lemon juice

2 tablespoons olive oil

2 teaspoons Dijon mustard

1 red onion, finely sliced

250g punnet cherry tomatoes, halved

3 x 130g cans skinless, boneless salmon in spring water, drained: other sustainable species include Yellowfin or Albacore Tuna.

1/3 cup chopped flat-leaf parsley

Method

Place eggs in a small saucepan and cover with cold water. Bring to the boil, then gently simmer for 4–5 minutes. Drain eggs; leave to cool, then peel and quarter.

Meanwhile, separately boil or steam potatoes and green beans for 20 minutes and 2 minutes respectively, or until just tender. Cut potatoes into quarters. Drain and rinse green beans under cold running water.

Whisk lemon juice, olive oil and mustard in a large bowl; season with cracked black pepper. Add potato, green beans, onion and tomato to bowl; mix lightly.

To serve

Divide salad among serving bowls; top with egg and salmon. Scatter with parsley and serve.

TIP: Leave the skin on the potatoes for extra fibre.

Adapted from a recipe courtesy of Australian Healthy Food Guide magazine. For more healthy recipe inspiration, visit Healthy Food Guide.

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Salade niçoise

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Salade niçoise

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