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Nicoise salad with sardines and sun-dried tomato dressing

Nicoise Salad With Sardines & Sun-Dried Tomato Dressing

  • Author: Irena Macri
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1 1x
  • Category: Lunch
  • Method: Salad
  • Cuisine: French
  • Diet: Gluten Free

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Ingredients

  • 1 cup diced sweet potato (1/2 medium sweet potato)
  • 1 tablespoon olive oil
  • ½ teaspoon of sea salt
  • 1 egg
  • 1012 string green beans, tails cut off
  • 1.5 cups mixed salad leaves
  • 7 Kalamata or other black olives
  • ¼ red onion, thinly sliced
  • 5 cherry tomatoes
  • 1 can tinned sardines in olive oil (95 g drained solids)

Sun-Dried Tomato Dressing (makes a cup )

  • Juice of 1.5 lemons
  • 1 garlic clove
  • 1/3 cup sun-dried tomatoes (I used the ones in olive oil)
  • 1/2 cup extra-virgin olive oil
  • ½ tsp sea salt
  • ½ teaspoon chilli flakes or chopped chilli
  • 1 teaspoon Dijon or yellow mustard
  • 1/2 teaspoon lemon zest

Instructions

  • Preheat oven to 200°C (395°F). Toss diced sweet potato in oil and a few pinches of sea salt. Spread on an oven tray (I put them on parchment baking paper) and roast for 20 minutes.
  • Bring a saucepan of water to the boil. Add the egg and the beans. Cook the beans for 2-3 minutes, remove and rinse. Cook the egg for another 5 minutes, then rinse under cold water.
  • Arrange salad leaves on a plate and top with roasted sweet potato, beans, halved egg, olives, red onion and cherry tomatoes. Drizzle with 2 tablespoons of salad dressing and top with sardines.
  • Make the dressing. Place all ingredients in a blender or a food processor. Process until pureed and well combined. Alternatively, finely dice garlic and sun-dried tomatoes and whisk the other ingredients in a bowl. Store in a clean, air-tight glass jar in the fridge for up to 10 days.

Notes

If you really can’t do sardines, canned tuna, salmon or another type of fish can be used. For a vegetarian version, add chickpeas or lentils.

Calorie breakdown below is based on 2 tablespoons of salad dressing and 95 g of drained sardines from a can (in olive oil).

For a lower-carb version, omit or the sweet potatoes with more green beans or asparagus.

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