Salads

Bean Niçoise salad

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

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 20 mins

Ingredients

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4 eggs

1 ½ cups giant Israeli couscous

400g can mixed beans, drained, rinsed

1 red onion, finely sliced

¼ cup sun-dried tomatoes, chopped

8 tablespoons light balsamic dressing

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Instructions

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1 Hard-boil eggs and set to one side to cool. Meanwhile, prepare couscous following packet instructions, then transfer to a large bowl.

2 Peel eggs and halve. To the bowl, add beans, onion and tomatoes. Toss to mix lightly.

3 Add dressing and toss once more. Season with black pepper and parsley. Top with eggs. Serve with a selection of mixed salad greens and sliced spring onion.

HFG tip

Giant couscous is found at your supermarket in the specialist aisle but if it’s unavailable, use regular couscous or quinoa.

Nutrition Info (per serve)

Calories 344 cal

Kilojoules 1440 kJ

Protein 19 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 55 g

Sugar 7 g

Dietary fibre 9 g

Sodium 460 mg

Calcium 50 mg

Iron 2.5 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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