Egg Nicoise salad

Name: Egg Nicoise salad
Cook time: 20 min
Yield: 4

with pan-fried potatoes and basil dressing

Ready in around 20 mins

RECIPE FACT:

Originating from Nice this salad is much debated across the Code d’Azur on what should or should not be added often causing many a dispute!

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

BOIL THE KETTLE.
1. TO COOK THE EGGS:

Place boiling water from the kettle into a pot and bring up to the boil over a high heat. Using a spoon carefully add the eggs and cook for 6 mins for a soft-boiled egg - a little longer for hard. Remove from the heat and run under cold water. When the eggs have cooled slightly peel and cut in half (to serve warm).
2. TO PREAPARE THE VEGETABLES:

Cut the cherry tomatoes in half. Slice the artichoke hearts into quarters. Remove the Italian parsley leaves from their stalks and roughly chop. Top and tail the green beans and cut in half on the diagonal.
3. TO COOK THE POTATOES AND ARTICHOKES:

Place a non-stick frying pan over a medium-high heat with a drizzle oil. Once hot, add the steamed gourmet potatoes and cook stirring regularly for 6-7 mins. Add the artichokes and the green beans to the pan and cook for 2-3 mins. Season with salt and pepper and sprinkle with half the chopped parsley.
TO SERVE:

Arrange baby cos leaves onto plates. Add the cherry tomatoes and spoon on potato, beans and artichokes. Add egg halves and drizzle with basil dressing. Sprinkle over olives and remaining parsley.