Vegetarian Salade Niçoise

Ingredients

Quantities are for one portion.

• 10 mlDijon mustard
• 30 gblack olives, pitted
• 50 gmixed salad leaves
• 30 mlolive oil
• 150 gbaby potatoes
• 10 mlwhite wine vinegar
• salt to taste
• 150 gcanned chickpeas, drained
• 2eggs
• 100 ggreen beans, trimmed
• 50 gcherry tomatoes, halved

Method

1. Boil the baby potatoes in salted water until tender, adding the green beans in the last five minutes of cooking. Drain and rinse under cold water.
2. Boil the eggs in a small pot for eight minutes for a slightly soft center, then peel and slice into quarters.
3. In a large bowl, whisk the olive oil, Dijon mustard, and white wine vinegar together to create a sharp dressing.
4. Add the cooled potatoes, green beans, chickpeas, cherry tomatoes, and black olives to the bowl with the dressing, tossing thoroughly to coat.
5. Arrange the mixed salad leaves on a serving plate.
6. Spoon the dressed vegetable mixture over the leaves and gently place the quartered eggs on top before serving.