Pumpkin Salad Nicoise

Pumpkin Salad Nicoise

Be the 1st to save!

Be the first to make this!

Most salad Nicoise recipes traditionally contain tuna, this is a vegetarian version which is amazing when Jerusalem artichokes come into the shops.


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

Preparation:40min  ›  Cook:30min  ›  Ready in:1hour10min 

  1. Preheat oven to 200 degrees C.
  2. Toss the Jerusalem artichokes and butternut pumpkin in 2 teaspoons olive oil and place in a roasting tin. Roast until browned and tender.
  3. 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.
  4. Add the potatoes to the boiling water and boil until tender, about 10 minutes.
  5. 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.
  6. 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.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate