Grilled Niçoise salad


Total time: 45m
Preparation Time: 45m

Servings
For 4 people


Nutritional Information

Contains 569 Kcal, 32g Protein, 22g Carbohydrates, 37g Fat


Ingredients

  • Parboil the potatoes
  • 400 g baby potatoes, unpeeled
  • 250 g green beans
  • salted water, boiling
  • 4 eggs
  • Vegetables
  • 250 g cherry tomatoes
  • 3 tbsp Kalamata olives
  • 1 tbsp olive oil
  • 6 mini peppers, halved
  • 1 red onions, sliced
  • 0.25 tsp salt
  • Charcoal/gas/electric grill:
  • 1 yellowfin tuna steaks (approx. 300 g)
  • 0.5 tbsp olive oil
  • 0.25 tsp salt
  • a little pepper
  • Salad
  • 6 tbsp white wine vinegar
  • 1 garlic cloves, pressed
  • 3 tbsp olive oil
  • 0.75 tsp salt
  • a little pepper
  • 0.5 cucumber, chopped
  • 6 anchovy fillet, drained, broken into chunks

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Instructions

  • Parboil the potatoes

    Boil the potatoes and beans in boiling salted water for approx. 15 mins. until just soft. Remove, refresh the beans in ice-cold water, drain. Cook the eggs in the same salted water for approx. 8 mins., leave to cool.
  • Vegetables

    Mix the tomatoes, olives and beans with the oil, place in a grill tray. Mix the peppers, onion and boiled potatoes with the oil, season with salt.
  • Charcoal/gas/electric grill:

    Cover and grill the vegetables and potatoes over/on a medium heat (approx. 200°C) for approx. 15 mins. all over.
  • Charcoal/gas/electric grill:

    Brush the tuna steak with the oil, grill over/on a very high heat (approx. 250°C) for approx. 1 min. on each side. Cut the fish into slices, season.
  • Salad

    Combine the vinegar, oil and garlic, season. Add the cucumber, anchovy fillets and grilled vegetables, mix. Peel the eggs, quarter and arrange on top of the salad along with the tuna.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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