Pumpkin Salad Nicoise
Pumpkin Salad Nicoise
Most salad Nicoise recipes traditionally contain tuna, this is a vegetarian version which is amazing when Jerusalem artichokes come into the shops.
Ingredients
Serves: 6
- olive oil, as needed
- 3 Jerusalem artichokes, peeled and sliced
- 1/2 small butternut pumpkin, peeled and thinly sliced
- 450g green beans
- 225g baby new potatoes
- 20 black olives, pitted
- 6 tomatoes, cut into wedges
- 90g grated Parmesan
- salt and pepper, to taste
- 1 tablespoon truffle oil
- 2 tablespoons balsamic vinegar
- 6 eggs, boiled and shelled
- lemon juice, to taste
Directions
Preparation:40min ›
Cook:30min ›
Ready in:1hour10min
- Preheat oven to 200 degrees C.
- Toss the Jerusalem artichokes and butternut pumpkin in 2 teaspoons olive oil and place in a roasting tin. Roast until browned and tender.
- Bring a saucepan of water to the boil. Add the green beans and blanch until tender but still crisp, 2-3 minutes. Remove with tongs and blanch with cold water. Set aside.
- Add the potatoes to the boiling water and boil until tender, about 10 minutes.
- Heat a ribbed griddle pan until very hot. When the potatoes are cooked, peel and slice them. Rub a little oil on the slices and char-grill.
- Just before serving, toss the cooked vegetables, olives and tomatoes with the Parmesan. Arrange on a large plate and season with salt and pepper. Drizzle with truffle oil and balsamic. Top with quartered eggs and a sprinkling of lemon juice.
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