zoom Autumn Niçoise
  • Save to your scrapbook
  • Save to your scrapbook

    Autumn Niçoise

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Autumn Niçoise

    • Gluten Free
    • Preparation time: 10 minutes + cooling
    • Cooking time: 25 minutes
    • Total time: 35 minutes + cooling

    Serves: 4

    Ingredients

    500g baby new potatoes, larger ones halved
    3 tbsp extra virgin olive oil
    2 sprigs rosemary
    75g pitted Kalamata olives, halved
    200g fine green beans, trimmed
    4 British Blacktail Medium Free Range Eggs
    140g pack red chicory, leaves roughly chopped
    100g radishes, sliced
    8 sun-dried tomatoes in oil, drained and sliced
    2 x 110g John West Tuna Steak in Spring Water Fridge Pots
    2 tbsp lemon juice 

    Method

    1. Preheat the oven to 200ºC, gas mark 6. On a nonstick roasting tray, toss the potatoes with 1 tbsp oil and the rosemary, lightly season and roast for 10 minutes. Stir in the olives and roast for another 15-20 minutes, or until the potatoes are tender.

    2. Meanwhile, bring a large pan of water to the boil. Add the beans and simmer for 3 minutes, then lift out with a slotted spoon and rinse under cold running water to cool. Set aside on a clean tea towel. Next, lower the eggs into the water and simmer for 8 minutes. Drain and allow to cool in a bowl of cold water, then peel and halve.

    3. On a large serving dish, arrange the roasted potatoes and olives, green beans, chicory, radishes, eggs, sun-dried tomatoes and chunks of tuna. Mix the remaining 2 tbsp olive oil with the lemon juice and season. Spoon over the salad and serve immediately.

    Cook’s tip Kalamata olives are a dark purple Greek olive with a rich and fruity flavour. They roast really well with the potatoes and add natural saltiness, so go easy when seasoning the potatoes.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary