10
Salad Nicoise
Simple summery and delicious, this is great for a weekend lunch with friends in the sunshine.
Ingredients -
Serves 4
• 5 Ruby red tomatoes, quartered
• 4 little gem lettuce, leaves separated
• 700g charlotte potatoes
• 4 large eggs
• 60g Kalamata olives
• 100g green beans, trimmed
• 30g good quality anchovies, drained
• 2 x tins good quality tuna in oil, drained
• Croutons to serve
Method
1. Add some water to the base of the cooking pot and select the STEAM function. Add
the potatoes and eggs to the steaming basket and add the basket to the cooking pot.
Steam for 25 minutes, after this time remove the eggs and add to a bowl of cold water.
2. Add the beans to the steaming basket and cook for a further 5 minutes. After 5 minutes
place the beans into the cold water and leave the potatoes to cool slightly then slice
them in half lengthways. Peel the eggs and cut them into quarters.
3. To make the dressing, place the garlic clove on a chopping board and chop finely add
the salt and work the garlic and salt into a paste. If you have a jam jar place the garlic
paste into this add the mustard, wine vinegar and oil. Give it a good shake until it is all
mixed together, add the parsley and black pepper and shake again, or simply place the
ingredients into a bowl and whisk together.
4. Lay the lettuce leaves onto a large plate and place the tomatoes, potato, tuna and
beans on and around the lettuce leaves spoon over the dressing and gently mix the
ingredients together coating everything. Finish by adding the eggs and anchovies.
5. Serve with a handful of Croutons sprinkled over, this adds a delicious crunch.
Moules Mariniere with Cream, Garlic and Parsley
This is fast food at its best, it takes no time for these delicious beauties to open and the
best bit is mopping all the lovely juices with crusty bread!
Ingredients -
Serves 2-3
• 1.5kg Mussels
• 20g butter
• 2 garlic cloves, crushed
• 2 shallots, peeled and finely diced
• 150ml Dry white wine
• 150ml Double cream
• Handful chopped parsley
• Crusty bread to serve
Dressing
• 1 garlic clove
• 1 tsp good sea salt flakes
• 1 tsp Dijon mustard
• 1 tbsp. white wine vinegar
• 6 tbsp. good olive oil
• 1 tbsp. chopped parsley
• Pepper
