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Niçoise Salad

Niçoise Salad

with Garlic Green Beans and Roasted Potatoes | Serves 2
4.5(6)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on April 02, 2026
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Calories
: 
507 kcal
Protein
: 
23.9g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Mustard
  • May contain traces of allergens
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Baking Potato

150 grams

Green Beans

2 unit(s)

Garlic Clove

100 grams

Baby Leaf Mix

60 grams

Olives

1 tin(s)

Basil Flavoured Tuna

(Contains: Fish)

60 grams

French Dressing

(Contains: Mustard May contain traces of: Sulphites)

Not included in your delivery

2 unit(s)

Egg

Energy (kJ)2123 kJ
Energy (kcal)507 kcal
Fat29.1 g
of which saturates4.4 g
Carbohydrate37.6 g
of which sugars6.9 g
Protein23.9 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Pan
•Medium Saucepan
•Large Bowl

Instructions

PDF
Roast the Potato
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Chop the potato into 1cm chunks (no need to peel).

c) Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

d) When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.

Prep the Toppings
2

a) Meanwhile, trim and halve the green beans. Peel and grate the garlic (or use a garlic press).

b) Boil a half-full kettle. Pour the boiled water into a medium saucepan and bring to the boil.

c) Boil the eggs (see pantry for amount) for 7-8 mins. Once cooked, drain and allow to cool. IMPORTANT: Ensure egg whites are fully cooked. Once cooled, remove the egg shells.

d) While the eggs boil, heat a drizzle of oil in a medium frying pan on medium-high heat.

e) Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Finish and Serve
3

a) Stir the garlic into the green beans, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.

b) In a large bowl, combine the baby leaf mix, olives, tuna, garlic green beans, baked potatoes and French dressing. Toss to coat, then divide between 2 serving bowls. 

d) Chop the eggs in half and top each bowl with 2 halves.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: The basil-flavoured tuna and dressing were tasty, adding a nice touch to the salad.
  • Ease of prep: This recipe was straightforward to prepare, making it a convenient choice for a quick meal.
  • Suggestions: Consider using two tins of tuna for four servings to ensure ample protein in each portion.
AI-generated from customer reviews
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