Low-calorie lunch recipe for 2 people, takes only 10 mins; recipe has rapeseed oil, lemon, balsamic vinegar, garlic clove, basil, black kalamata olive, egg, new potato, green bean, red onion, cherry tomato, romaine lettuce and black kalamata olive.
Egg Nicoise salad
Course: Low-calorie lunch
Servings
2
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 1 garlic clove, grated
- Black Kalamata Olive: 3 pitted black Kalamata olive, rinsed and chopped
- Cherry Tomato: 14 cherry tomatoes, halved
- Red Onion: 1/2 red onion, very finely chopped
- Egg: 2 eggs
- Green Bean: 200g fine green beans
- Lemon: juice 1 lemon
- Basil: 1/3 small pack basil, leaves chopped
- Balsamic Vinegar: 1 tsp balsamic vinegar
- New Potato: 250g new potatoes, thickly sliced
- Rapeseed Oil: 2 tbsp rapeseed oil
- Romaine Lettuce: 6 romaine lettuces leaves, torn into bite-sized pieces
Directions
- Mix the dressing ingredients together in a small bowl with 1 tbsp water.
- Meanwhile boil the potatoes for 7 mins, add the beans and boil 5 mins more or until both are just tender, then drain. Boil 2 eggs for 8 minutes then shell and halve.
- Toss the beans, potatoes and remaining salad ingredients, except the eggs, together in a large bowl with half the dressing. Arrange the eggs on top and drizzle over the remaining dressing.
