Grilled vegetable salad nicoise

Cooking Salads Grilled vegetable salad nicoise

This quick and easy take on the classic salad nicoise is just the thing for lunch on the run.

Lables: Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat grill on high heat. Place tomatoes, onion and capsicum onto grill tray. Sprinkle with garlic, and salt and pepper. Spray with oil. Grill vegetables, turning, for 8 minutes or until tender.
  2. Place eggs into a saucepan of cold water. Bring to the boil over medium heat. Reduce heat to medium-low. Simmer for 6 minutes. Cool under cold water. Peel eggs. Cut into quarters, lengthways.
  3. Cook beans in a saucepan of boiling water for 2 to 3 minutes or until just crisp. Refresh in cold water. Drain well.
  4. Arrange vegetables, beans, olives, tuna and eggs in bowls. Season with salt and pepper. Drizzle with lemon juice. Serve.

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6 vine-ripened tomatoes, cut into wedges
1 small red onion, cut into thin wedges
1 red capsicum, halved, deseeded, cut lengthways into 1cm-thick slices
1 garlic clove, finely chopped
olive oil cooking spray
4 eggs, at room temperature
175g green beans, trimmed, chopped
1/2 cup kalamata or black olives
2 x 185g cans tuna in brine, well drained, flaked
lemon wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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