zoom Autumn Niçoise

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    Autumn Niçoise

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    Autumn Niçoise

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

    Serves: 4


    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 


    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.

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