Nicoise Salad with Eggs

• rapeseed oil↗2 tbsp tbsp
• lemon↗juice 1

  juice of 1

• balsamic vinegar↗1 tsp tsp
• garlic clove↗1

  grated

• basil↗⅓ small pack

  leafs chopped

• Kalamata black olives, pitted↗3

  washed and sliced

• eggs↗2
• new potatoes↗250g g

  coarsely chopped

• green beans↗200g g
• red onion↗½

  very finely sliced

• cherry tomatoes↗14

  halved

• romaine lettuce leaves↗6

  torn into bite‑size pieces

• Kalamata black olives, pitted↗6

  washed and halved

Step-by-step instructions

1. 1

   Mix the dressing ingredients in a small bowl, adding 1 tbsp of water.

2. 2

   Meanwhile, boil the potatoes for 7 minutes, add the beans and cook another 5 minutes until tender, then drain. Boil the 2 eggs for 8 minutes, peel and cut them in half.

3. 3

   Combine the beans, potatoes and the remaining salad ingredients, except the eggs, in a large bowl with half of the dressing. Place the eggs on top and drizzle with the remaining dressing.