Vegetarian mains
Vegetarian ‘niçoise’
This is a vegetarian version of the Mediterranean summer classic. It uses capers in place of anchovies for saltiness – although you could use both. Marjoram is a similar herb to oregano, but slightly sweeter and with a floral aroma.
Cook's notes
Variations Use roasted tomatoes for extra sweetness (pictured.) Add a few anchovies if you're not vegetarian.
Ingredients
- 600g new or salad potatoes, scrubbed and cut into halves or quarters depending on size
- 8 eggs
- 300g French beans, topped and tailed
- 250g cherry tomatoes, cut in half crossways
- 2 large spring onions, very finely sliced
- 150g mixed salad leaves
- about 20 pitted black olives
- 2 tbsp capers (if they are in brine, drain then soak in cold water for 20 minutes then drain)
- small handful of basil, shredded
- For the dressing
- 4 tbsp olive oil
- 1 garlic clove, finely chopped or crushed
- 2 tsp Dijon mustard
- ½ lemon
- 3 or 4 fresh marjoram leaves or oregano sprigs, finely chopped
- salt and black pepper
Method
-
Step 1
Put the potatoes in one pan with a good pinch of salt. Put the eggs in another pan. Cover both with water and put on a medium heat. Once the eggs come to the boil, cook for 8 minutes, drain and put in a bowl of cold water. Once the potatoes come to the boil, cook for 10–12 minutes, until easily pierced with a sharp knife. Scoop the potatoes out of the water with a slotted spoon.
-
Step 2
Add the beans to the potato water. Boil for 5 minutes, until they're tender but still have a squeak when you bite into them. Drain and refresh in cold water, then drain again. To make the dressing, whisk the olive oil, garlic, mustard and a squeeze of lemon juice together in a large salad bowl. Stir in the chopped marjoram or oregano, then season with salt, pepper and extra lemon juice or oil to taste.
-
Step 3
Add the potatoes, beans, tomatoes, spring onion, salad leaves, olives and capers to the bowl and toss together in the dressing.
-
Step 4
Peel the hardboiled eggs – doing this in water is easiest – then cut them lengthways into quarters. Using a wet knife will help keep the yolk and white together. Tuck the eggs into the salad, scatter over the basil leaves and serve.