Oriental niçoise salad

Oriental niçoise salad

Preparation time: 30 minutes.

Serves 1 for lunch

This salad is ideal for taking to work for lunch, as it’s healthy but the egg and tuna make you feel comfortably full. The salad dressing provides a delicious oriental flavour. It takes as little as 10 minutes to throw together in the morning, as the main ingredients can be prepared the night before.

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Ingredients

Salad
1 x egg
3-4 iceberg lettuce leave, ripped into pieces
1/6 cucumber sliced
½ green pepper
1-2 spring onions, finely sliced
1 x small (80g) tin tuna
1 tsp capers
3-4 new potatoes quarters

Dressing
½ tbsp white wine vinegar
1 tbsp soy sauce
1 tbsp olive oil
20g ginger, chopped into a couple of chunks
½ tsp sesame seed oil

Equipment

Saucepan
Chopping board
Tupperware box

Method

Boil a pan of water, add the new potatoes and simmer for about 15-20 minutes until ready. You can test the potatoes by inserting a knife to see if they feel soft enough to eat.

Hard boil the egg by placing it in a pan of cold water with a pinch of salt (or dash of vinegar); heat until the water is boiling; boil for about 5-10 minutes.

Set the Potatoes and eggs cooking arrange the lettuce, cucumber, green pepper and spring onions in the Tupperware box.

Make the dressing by simply adding all the ingredients into a cup, and whisking together, the flavour from the ginger chunks will soak into the dressing.

When the eggs and potatoes are ready, take the pan off the heat, drain them and put them into cold water.

Open the tin of tuna, drain off the liquid/oil and use a fork to scrape it out onto the salad.

Crack the eggs, peel of the shell, chop into eighths and put on top of salad in the Tupperware.

Sprinkle capers over the salad and pour salad dressing on top.

Close the Tupperware, take it to work and if possible keep it in a fridge.

This can be made the night before, but dress it in the morning before you go to work, otherwise the dressing will make the salad wilt and go mushy.

Listen to the recipe podcast:

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