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Photo of Niçoise salad by WW

Niçoise salad

3
Points® value
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
2
Difficulty
Easy

Ingredients

Egg, whole, raw

3 medium, raw

Green Beans

100 g, trimmed

Yellow pepper

1 medium, deseeded and cut into strips

Cherry Tomatoes

100 g, halved

Lettuce

¼ individual, iceberg, torn into bite-size pieces

Olives, in Brine

6 individual, pitted, black, sliced

Tuna in spring water, drained

1 can(s), medium, drained

Spring Onions

2 medium, trimmed and sliced

Cucumber

½ individual, extra large, trimmed and diced

Chilli, green or red

1 individual, deseeded and finely chopped

Lime Juice, Fresh

4 tablespoon(s)

Olive Oil

1 teaspoon(s)

Honey

1 teaspoon(s), level, clear

Instructions

  1. Bring a pan of water to the boil over a medium-high heat, then reduce to a simmer. Carefully add the eggs using a slotted spoon and cook for 8-10 minutes. Drain, fill the pan with cold water and set aside for a few minutes to allow the eggs to cool. Peel and cut into quarters.
  2. While the eggs are cooking, blanch the beans in a separate pan of boiling water for 2 minutes, then drain and transfer to a bowl of cold water until cool. Drain and set aside.
  3. Put all the dressing ingredients in a small bowl with 2 tablespoons water, season to taste, then whisk to combine
  4. Put the green beans, pepper, tomatoes, lettuce, olives, tuna, spring onions and cucumber in a serving bowl, then pour over the dressing and toss gently to combine. Divide the salad between 2 plates, top with the boiled egg quarters, then season to taste and serve.

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