A vegetarian Niçoise salad, that’s packed with goodness – fibre, folate, iron, vitamin c and gluten-free too
Prep:10 mins
Serves 2
For the dressing2 tbsp rapeseed oiljuice 1 lemon1 tsp balsamic vinegar1 garlic clove, grated⅓ small pack basil, leaves chopped3 pitted black Kalamata olive, rinsed and chopped
STEP 1Mix the dressing ingredients together in a small bowl with 1 tbsp water. STEP 2Meanwhile 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 3Toss 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.
