Name: Egg Niçoise salad
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 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 olive , rinsed and chopped -; 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 olive , rinsed and halved -

Ingredients for - Egg Niçoise salad

1. 2 tbsp rapeseed oil

2. juice 1 lemon

3. 1 tsp balsamic vinegar

4. 1 garlic clove , grated

5. ⅓ small pack basil , leaves chopped

6. 3 pitted black Kalamata olive , rinsed and chopped

7. 2 eggs

8. 250g new potatoes , thickly sliced

9. 200g fine green beans

10. ½ red onion , very finely chopped

11. 14 cherry tomatoes , halved

12. 6 romaine lettuces leaves, torn into bite-sized pieces

13. 6 pitted black Kalamata olive , rinsed and halved

How to cook deliciously - Egg Niçoise salad

1 . Stage

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

2 . Stage

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 . Stage

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.