Asian-style ‘Niçoise’ salad


A great veggie twist on this classic meal

Recipe by Jennifer Bedloe

Prep time: 5 mins

Cook time: 5 mins

Serves 2


Cal 268 | fat 20g | sat fat 3g | carbs 5g | sugar 4g | protein 16g | fibre 3g | salt 0.7g

You will need

2 eggs

150g green beans, trimmed

50g skin on almonds

20g pack coriander

2 tbsp fat free/low fat French dressing

Make it

1 Put the eggs into a small pan, cover with cold water and bring to a rolling boil. Turn off the heat and set the timer for 4 minutes. Remove the eggs and cool under cold running water, then peel. Slice and set aside.

2 Meanwhile, cook the beans in boiling water for 2–3 minutes, then drain and refresh under cold running water. Lightly toast the almonds in a dry pan and roughly chop.

3 Chop the coriander leaves and arrange the beans, coriander, almonds and eggs on a serving plate. Season and drizzle the dressing over.

By Alice Wilkinson from

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