Add some zing to your plate with this fresh take on salad nicoise
Serves | 4
Prep | 10 mins
Cook | 20 mins
Mindfulness Factors | Healthy | 30 minute meal | Ovo-Vegetarian | Carbs
Ingredients
Spicy Potato Wedges
450g waxy potatoes, cut into wedges
1tbsp extra virgin olive oil
1tsp harissa
Salt and freshly ground black pepper, to taste
The ‘No Tuna’ Salad
3 large salad tomatoes, finely diced
1/2 red onion, thinly sliced
100g mixed salad leaves
2tbsp extra virgin olive oil
2tbsp red wine vinegar
2tbsp capers, rinsed
Method
Preheat your oven to 200c
Toss your potato wedges with the oil and seasoning then pop in the oven until golden and crisp (around 20 mins)
While the wedges cook, make the salad. Put the eggs in a pan of water and bring to the boil then simmer for 10 mins. Once cooked, add the eggs to a bowl of cold water and allow to cool. Peel the shells and cut into thick slices
Place the sliced onion in a small bowl and pour over 1tbsp of the red wine vinegar and toss. Leave to soak for a few minutes to remove the raw onion bite
In a large salad bowl, whisk the remaining red wine vinegar together with the olive oil, capers and tomatoes. Add the onion (but not the vinegar), salad leaves and potatoes and toss gently, then top with the sliced egg
Serve with big hunks of crusty bread
Enjoy x
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