This is a great work-lunch nicoise salad. Pack the sturdier ingredients like chickpeas and almonds at the bottom of a jar, then layer in the other veg and eggs and top with lettuce so it stays fresh until lunch time.
Niçoise Salad
Ingredients
- 2 eggs
- 50g green beans
- ¼ iceberg lettuce, chopped
- ¼ pack cherry tomatoes
- 15g olives, halved
- ¼ cup chickpeas, drained & rinsed
- Juice 1/4 lemon
- 2 tsp sliced almonds
Instructions
- Bring a pot of salted water to the boil. Bring a half full kettle to the boil.
- Cook eggs. Cook eggs in pot of boiling water for 6–7 minutes for soft-boiled (10 minutes for hard-boiled). Drain, rinse under cold water for 2 minutes until cool, then peel. Cut into quarters and season.
- Prep & cook beans. Place beans in a heat-proof bowl and cover with boiling water. Leave to cook for 2–3 minutes. Drain, rinse under cold water and drain again well.
- Prep remaining salad ingredients. In a bowl, toss together beans, lettuce, tomatoes, olives, chickpeas, lemon juice and 1/4 tsp extra-virgin olive oil. Top with egg and almonds.
Notes
Nutritional Info (per serve)
Energy (kJ): 1297
Energy (Cal): 310
Carbohydrate (g): 16.9
Protein (g): 19.8
Fat (g): 17.1
Saturated Fat (g): 3.2
Sugars (g): 5.3
Energy (kJ): 1297
Energy (Cal): 310
Carbohydrate (g): 16.9
Protein (g): 19.8
Fat (g): 17.1
Saturated Fat (g): 3.2
Sugars (g): 5.3
