Nicoise salad
4
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
This fresh and wholesome salad from the south of France is a handy stand-by. The addition of potatoes makes it a satisfying meal at any time of year.
Ingredients
Potato(es)
185 g, coliban, (1 x large)
Green string beans
80 g, trimmed, halved lengthways
Cherry tomatoes
8 individual, halved
Fresh flat-leaf parsley
¼ cup(s), (flat-leaf, leaves picked)
Tuna, canned in springwater, drained
155 g, flaked (185g can)
Black olives, drained
40 g, (kalamata), pitted
Olive oil
3 tsp
Vinegar
3 ml, white wine (3 tsp)
Boiled egg(s)
2 medium, quartered
Instructions
1
Place potato in a medium saucepan and cover with cold water. Bring to the boil. Reduce the heat and simmer for 10–15 minutes or until potato is just tender. Add beans and cook for 1–2 minutes or until tender. Drain. Refresh under cold water. Peel and coarsely chop potato.
2
Place potato, beans, tomato, parsley, tuna, olives, oil and vinegar in a large bowl. Season to taste with salt and freshly ground black pepper. Toss to combine. Serve topped with egg.
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