Vegetarian ‘Niçoise

Name: Vegetarian ‘Niçoise
Yield: Serves 4
Ingredients: 1 garlic clove, finely-chopped or crushed; 3 or 4 fresh marjoram leaves or oregano sprigs, finely chopped; 2 large spring onions, very finely sliced; 2 tbsp capers (if they are in brine, drain then soak in cold water for 20 minutes then drain); about 20 pitted black olives; salt and black pepper; 150 g mixed salad leaves; 600 g new potatoes, scrubbed and cut into halves or quarters depending on size; 8 eggs; ½ lemon; small handful of basil, shredded; 2 tsp Dijon mustard; 300 g French beans, topped and tailed; 250 g cherry tomatoes, cut in half crossways; 4 tbsp olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

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.

Ingredients

600 g new potatoes, scrubbed and cut into halves or quarters depending on size
8 eggs
300 g

Summer
Vegetarian
June
July
Gluten-free
August
May
September

Method

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.