Salmon Niçoise salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 25 mins

Ingredients

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4 eggs
300g green beans
200g crusty wholegrain bread
2 red onions, sliced
420g can no-added-salt chickpeagarbanzoXsgarbanzosX, drained, rinsed
2 x 210g cans salmon, drained
Vinaigrette
4 tablespoons olive oil
2 tablespoon white wine vinegar
3 cloves garlic, minced

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Instructions

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1 Place eggs on to soft or hard boil (soft-boiled, 6 minutes in boiling water and hard-boiled 8-10 minutes). Cook or steam the beans until tender-crisp. Tear bread in chunks and grill until evenly browned.

2 Plunge eggs in cold water to cool then shell and halve. Place onions, beans and chickpeas in a bowl.

3 To make dressing, mix vinaigrette ingredients together and pour over beans. Toss.

4 Arrange bread on serving plates. Spoon over beans and chickpea mix. Top each serve with salmon and an egg half. Season with pepper and serve.

Variations

To vary dressing add fresh herbs. Freshly torn basil or parsley would work well. For an Asian-style dressing add 1 teaspoon lemongrass or ginger paste.
Make it gluten free: Use gluten-free bread.

Nutrition Info (per serve)

Calories 532 cal

Kilojoules 2230 kJ

Protein 33 g

Total fat 26 g

Saturated fat 5 g

Carbohydrates 40 g

Sugar 9 g

Dietary fibre 9 g

Sodium 720 mg

Calcium 210 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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