Ultimate niçoise salad with roasted new potatoes
This warm niçoise salad is packed with flavour and filling ingredients, like roasted new potatoes, tuna, jammy eggs and crisp summer veg.
- 750g new potatoes, sliced into 1cm rounds
- 3 tbsp wholegrain mustard
- 5 tbsp olive oil
- 3 tsp runny honey
- Juice 1 lemon
- 4 medium free-range eggs (at room temperature)
- 400g asparagus, green beans or a combination of both, trimmed
- 2 x 145g tins sustainable tuna chunks/steaks in oil (see Easy Swaps)
- 1 small bunch radishes, finely sliced
- 250g mixed small tomatoes, halved
- 100g mixed pitted olives, chopped
- Small bunch chives, chopped
- Crusty bread and butter to serve (optional)
- Heat the oven to 200°C fan/gas 7. Toss the potatoes with 2 tbsp mustard, 1 tbsp oil, and some salt and pepper. Spread over a large baking tray and roast for 20 minutes. Toss with 2 tsp honey, then roast for 8-10 minutes more until golden.
- Whisk the remaining 1 tbsp mustard and 1 tsp honey in a small bowl and slowly drizzle in the remaining 4 tbsp oil. Season with salt and cracked black pepper, then set aside.
- While the potatoes roast, bring 2 pans of water to the boil. Carefully lower the eggs into one and cook at a gentle simmer for 7 minutes for a jammy yolk (or longer if you like your yolks more set). Plunge the eggs into a bowl of iced water, then peel and halve or slice.
- Add salt to the other pan of water and cook the asparagus/ beans for 1-2 minutes until just cooked (thicker spears of asparagus will need 1-2 minutes longer). Drain, then toss with the potatoes, most of the dressing and the rest of the ingredients. Serve with the remaining dressing and, if you like, crusty bread.
Switch the tuna for another tinned fish like salmon or sardines. Use your favourite seasonal vegetables or bulk it out with other storecupboard heroes like butterbeans, cannellini beans, sweetcorn or sun-dried toms.