Salade Niçoise
with fried green beans and apple
This recipe provides 308g vegetables per portion.
Tags:
Extra Veggies
•High Protein
Allergens:
Ei
•Vis
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total30 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
200 g
Baby potatoes
150 g
Green beans
65 g
Red cherry tomatoes
2 piece
Egg
(Contains: Ei)
½ piece
Garlic
15 g
Capers
1 can
Skipjack tuna in sunflower oil
(Contains: Vis)
½ piece
Apple
20 g
Arugula
Not included in your delivery
½ tablespoon
Olive oil
¼ tablespoon
[Plant-based] mayonnaise
¼ tablespoon
Honey [or plant-based alternative]
¼ tablespoon
Mustard
1 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3212 kJ
Calories768 kcal
Fat40.1 g
Saturated Fat7.4 g
Carbohydrate54.3 g
Sugar18.1 g
Dietary Fiber15.3 g
Protein39.1 g
Cholesterol22.4 mg
Salt1.4 g
Potassium743 mg
Calcium110.7 mg
Iron1.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Slotted Spoon
•Large Sautépan with Lid
•Grater
•Bowl
•Salad Bowl
Cooking Steps
1
- Boil plenty of water in a large pot or saucepan.
- Discard the tips of the green beans.
- Thoroughly wash the baby potatoes and eggs.
- Quarter the baby potatoes and tomatoes.
2
- Boil the green beans for 1 - 2 minutes. Remove from the pan with a slotted spoon and set aside.
- Add the baby potatoes and eggs to the boiling water and cook for 6 - 8 minutes. Remove the eggs, rinse under cold water and set aside.
- Boil the baby potatoes for another 6 - 8 minutes or until done, then drain and set aside.
3
- In the meantime, heat a drizzle of olive oil in a large deep frying pan over medium-high heat.
- Fry the green beans for 6 - 8 minutes, covere with a lid.
- During the last minute of frying time, grate the garlic over the green beans and add the capers. Stir well and season with salt and pepper to taste.
4
- Drain the tuna.
- Finely dice the apple.
- Transfer the tuna to a bowl and add the mayonnaise and half of the diced apple. Season with salt and pepper to taste.
5
- In a salad bowl, combine the honey, mustard and extra virgin olive oil. Toss well and season with salt and pepper to taste.
- Add the arugula, tomatoes, potatoes and the rest of the apple. Toss well to coat.
- Peel the eggs and cut them in half.
6
- Serve the salad on deep plates.
- Arrange the green beans, the tuna and the eggs on top.
