Nicoise salad

Author: Jo Bridgford - Chef, Food Stylist

Photographer: Mark O'Meara

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A classic dairy-free salad with seared tuna and drizzled with olive oil and a squeeze of lemon. Delicious!

Serves: 4

Time to make: 30 mins

Ingredients

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600g baby new potatoes, halved
400g tuna steaks
1½ cups green beans, trimmed
4 hard-boiled eggs
400g can chickpeagarbanzoXsgarbanzosX in spring water, drained and rinsed
250g cherry tomatoes, halved
2 tablespoons capers or caperberries
8 cups baby spinach leaves
¼ cup extra virgin olive oil

Instructions

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1 In a large saucepan of cold, salted water place potatoes. Bring to the boil then simmer for about 15-20 minutes until tender. Add green beans in the last 2 minutes. Refresh under cold water and drain. Peel eggs and cut into quarters.

2 Heat a large frying pan over high. Spray tuna with oil, season with a pinch of salt and pepper and place in hot pan. Cook for about 30 seconds to a minute each side, until cooked to your liking. Remove from pan and rest.

3 On a large serving platter, arrange remaining ingredients. Slice tuna thinly and place on salad platter. Drizzle with olive oil and serve garnished with parsley or basil leaves and a wedge of lemon, if desired.

Variations

Make it low FODMAP: Limit the amount of canned chickpeas to a ¼ cup per serve.

Nutrition Info (per serve)

Calories 459 cal

Kilojoules 2300 kJ

Protein 42 g

Total fat 26 g

Saturated fat 6 g

Carbohydrates 30 g

Sugar 7 g

Dietary fibre 9 g

Sodium 290 mg

Calcium 120 mg

Iron 5.5 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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