I’m not ready to give up salad just yet so this is the perfect lunch to take us from summer through to autumn.
This version of the classic Nicoise replaces potatoes with asparagus and broccoli to give more of a nutritious punch, it also uses tinned tuna to make it a cost effective lunch for work or school. It’s really easy to make, it takes 10 minutes to make
100g broccoli stems
10 cherry tomatoes
10 black olives
1 tbsp capers
1 celery stalk
1 tin tuna
10 basil leaves
Sprinkle of pumpkin seeds
- Bring a small pan of water to the boil, add the eggs and put on a timer for 4 minutes
- Steam the broccoli and asparagus for 4 minutes – check the asparagus after 3 minutes and remove if necessary
- Slice the cherry tomatoes in half and finely chop the celery stalk, set aside
- Once the timer goes off, put the eggs into a bowl of cold water to cool. Drain the asparagus and broccoli stems and run under cold water, set aside
- It’s time to assemble the salad; put the asparagus, broccoli, cherry tomatoes, celery, olives and capers onto two plates. Drain the tuna and divide between the two plates, sprinkle the basil and pumpkin seeds then slice an egg in half and add to the top
It’s as simple as that!