When the workday rush leaves you with limited lunchtime, our Salad Niçoise recipe comes to the rescue. Packed with protein, healthy fats, and vibrant veggies, it’s a quick and wholesome lunch choice that keeps you energized and focused. Enjoy a taste of the Mediterranean during your busy day – it’s a breeze to prepare and a delight to devour!

INGREDIENTS

150-200g salmon or tuna (grilled, smoked or good-quality sustainably sourced tinned)

300g kipfler potatoes (or other salad potatoes) skins left on, boiled or roasted

One large handful just-cooked French beans

One handful peppery leaves (e.g. rocket, watercress or sorrel)

Two soft-boiled eggs, halved

One small handful marinated olives

One handful cherry tomatoes, halved (or 3-4 heirloom tomatoes cut into chunks)

Vinaigrette:

1 tbsp white balsamic vinegar

2 tbsp olive oil

1/2 tbsp finely chopped shallot

1 tsp Dijon mustard

Pinch of salt.

Method

Place all of the ingredients on a serving platter, starting with the peppery leaves at the bottom.

For the vinaigrette, combine all of the ingredients together and pour over your finished salad.