The ‘no tuna’ salad nicoise with a spicy twist

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


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


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

Copyright (c)

Published by misterrands


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