Grilled aubergine with creamy dressing
A delicious grilled aubergine dish, finished with a creamy dressing, ready in 5 minutes
Egg Niçoise salad
Serves 2
Easy
Prep:
Cook:
A vegetarian Niçoise salad, that's packed with goodness - fibre, folate, iron, vitamin c and gluten-free too
Skip to ingredients
For the dressing
- 2 tbsp rapeseed oil
- juice 1 lemon
- 1 tsp balsamic vinegar
- 1 garlic clovegrated
- ⅓ small pack basilleaves chopped
- 3 pitted black Kalamata oliverinsed and chopped
For the salad
- 2 eggs
- 250g new potatoesthickly sliced
- 200g fine green beans
- ½ red onionvery finely chopped
- 14 cherry tomatoeshalved
- 6 romaine lettucesleaves, torn into bite-sized pieces
- 6 pitted black Kalamata oliverinsed and halved
Nutrition: per serving
- kcal383low
- fat20g
- saturates3g
- carbs31g
- sugars11g
- fibre12g
- protein14g
- salt0.7g
Method
step 1
Mix the dressing ingredients together in a small bowl with 1 tbsp water.
step 2
Meanwhile boil the potatoes for 7 mins, add the beans and boil 5 mins more or until both are just tender, then drain. Boil 2 eggs for 8 minutes then shell and halve.
step 3
Toss the beans, potatoes and remaining salad ingredients, except the eggs, together in a large bowl with half the dressing. Arrange the eggs on top and drizzle over the remaining dressing.
