Nicoise salad recipe

Ingredients

• 2 large eggs
• Oil spray
• 2 x 85 g salmon fillets, skin removed, deboned
• 1 sweet potato, peeled and cut into 3 cm cubes
• 15 green beans, trimmed and halved
• 10 cherry tomatoes, halved
• ½ small red onion, thinly sliced
• 4 kalamata olives, pitted and sliced
• 2 large handfuls lettuce leaves
• Sea salt and ground black pepper, to taste
• 60 reduced-salt low-fat feta cheese, crumbled

• 1½ teaspoons olive oil
• 2 teaspoons red wine vinegar
• ½ teaspoon Dijon mustard

1. Place the eggs in a saucepan and fill with cold water until it covers the eggs by 2 cm. Bring to the boil over high heat. Reduce the heat to low and simmer, covered, for 7–8 minutes. Remove the eggs with a slotted spoon and place in a bowl of iced water. Leave for 1 minute. Gently tap the eggs on the bench to crack the shell and peel, then chop them in half.
2. Heat a non-stick frying pan over medium heat and spray lightly with oil spray. Add the salmon and cook for 5–6 minutes or until cooked to your liking, turning occasionally. Transfer to a plate and set aside to rest for 2 minutes. Flake the salmon into bite-sized pieces using two forks and set aside.
3. To make the dressing, whisk the oil, vinegar and mustard together in a small bowl.
4. Fill a saucepan with water until 5 cm deep and insert a steamer basket. Cover with a lid and bring the water the boil over high heat, then reduce the heat to medium. Add the sweet potato and steam for 7 minutes or until tender. Set aside to cool.
5. Add the beans and steam, covered, for 2–3 minutes or until tender-crisp. Refresh under cool running water and drain well.
6. Place the sweet potato, beans, tomato, onion, olives and lettuce in a large mixing bowl. Drizzle over the dressing, season with salt and pepper, if desired, and toss gently to combine.
7. To serve, place the salad on two serving plates and top with the salmon, egg halves and feta.