Deconstructed Nicoise Salad

Lemon & Chive Dressing

5 tbspn lemon juice

6 tbspn olive oil

1 tsp Dijon mustard

1 tsp honey

½ tsp salt

2 – 3 tbspn fresh chives



600g baby potatoes

1 tbspn Tuscan herb mix

2 tbspn olive oil

250g fresh snow peas &/or green beans

1 Cos lettuce

2 x 185g tinned chunky tuna, drained

250g cherry toms, halved

3 – 4 boiled eggs, shells removed & halved

200g mixed black & green olives

1 small telegraph cucumbers, chunky dice

small handful fresh basil

6 – 8 Anchovies – optional

salt & pepper


To Serve

Pita bread, warmed

Lemon & Chive Dressing

In a small bowl mix together all the dressing ingredients with a stick blender or whisk.


Nicoise Salad

Preheat oven to 200°C fan bake. Wash the potatoes, and slice larger ones in half. Add the potatoes to a baking dish, and sprinkle with the Tuscan herb mix, salt & pepper, and the olive oil. Toss until the potatoes are covered. Roast in the oven for 15 – 20 mins until tender and starting to brown. Remove from oven and allow to cool.

Half fill a medium saucepan with cold water, and bring the water to a rolling boil. Add 1 tsp of salt, followed by the snow peas/green beans. Blanch for 30 – 40 secs, then remove the snow peas/green beans to a bowl filled with cold water. Blanch the snow peas/green beans in batches if required, ensuring the water returns to a rolling boil before adding the next batch.

On a large platter arrange the cos lettuce leaves to cover the platter. Top with the cooked potatoes, olives, tomatoes, cucumber, snow peas/green beans, tuna, eggs, and anchovies. Drizzle with the dressing, add a grind of black pepper to the eggs, and top with fresh basil.

Serve immediately with warmed pita bread and extra dressing.

Serves 6 – as a salad