EGG NICOISE SALAD

Ingredients

For the dressing

• 2 tbsp rapeseed oil
  
• juice 1 lemon
  
• 1 tsp balsamic vinegar
  
• 1 garlic clove, grated
• ⅓ small pack basil
  
  , leaves chopped
• 3 pitted black kalamata olives, rinsed and chopped

For the salad

• 2 eggs
  
• 250g new potatoes
  
  , thickly sliced
• 200g fine green beans
• ½ red onion, very finely chopped
• 14 cherry tomatoes, halved
• 6 romaine lettuces leaves, torn into bite-sized pieces
• 6 pitted black kalamata olives, rinsed and halved

How to Make

1.Mix the dressing ingredients together in a small bowl with 1 tbsp water. 

2.Meanwhile 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.

3.Toss 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 and enjoy.

Nutrition: per serving

• kcal383
• fat20g
• saturates3g
• carbs31g
• sugars11g
• fibre12g
• protein14g
• salt0.7g