Salmon Niçoise salad
Nutrition Info.(per serve)
300g green beans
200g crusty wholegrain bread
2 red onions, sliced
420g can no-added-salt chickpeagarbanzoXsgarbanzosX, drained, rinsed
2 x 210g cans salmon, drained
4 tablespoons olive oil
2 tablespoon white wine vinegar
3 cloves garlic, minced
Total fat 26g
Saturated fat 5g
Dietary fibre 9g
1 Place eggs on to soft or hard boil (soft-boiled, 6 minutes in boiling water and hard-boiled 8-10 minutes). Cook or steam the beans until tender-crisp. Tear bread in chunks and grill until evenly browned.
2 Plunge eggs in cold water to cool then shell and halve. Place onions, beans and chickpeas in a bowl.
3 To make dressing, mix vinaigrette ingredients together and pour over beans. Toss.
4 Arrange bread on serving plates. Spoon over beans and chickpea mix. Top each serve with salmon and an egg half. Season with pepper and serve.
- To vary dressing add fresh herbs. Freshly torn basil or parsley would work well. For an Asian-style dressing add 1 teaspoon lemongrass or ginger paste.
- Make it gluten free: Use gluten-free bread.