Salmon and roasted new potato Niçoise salad
- 700g new potatoes, halved
- 3 tablespoons olive oil
- 2 teaspoons mustard, (or 1 teaspoon, depending on your taste preference)
- 6 eggs
- 2 cups green beans
- 2 cups cherry tomatoes
- 4 cups baby spinach
- 200g poached salmon, roughly flaked
1 Preheat oven to 190ºC. Into an ovenproof dish, place potatoes and add half of the oil and mustard. Cook for 25-30 minutes.
2 Meanwhile, in a pan of cold water set over a high heat, place eggs. Make sure the water is 5cm above the eggs and bring to a boil. Turn off heat, cover and let stand for 2 minutes. Remove from pot and set aside to cool. In the same pot over a high heat, bring fresh water to a boil. Cook beans in water for 5 minutes. Drain.
3 Once potatoes are cooked, transfer to a serving platter. Add green beans, tomatoes, spinach and salmon and toss lightly. Halve the eggs.
4 Combine remaining oil and mustard and drizzle over potatoes. Top with eggs. Serve seasoned with freshly ground black pepper.
Make it low FODMAP: Check your mustard doesn’t contain garlic.
Make it vegan: Omit eggs. Replace salmon with finely sliced fried tempeh.
Make it gluten free: Check mustard is gluten free.
You could use canned tuna instead of salmon.
You can add a teaspoon of capers or a handful of olives.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 29g
–Saturated fat 6g
Dietary fibre 6g
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