Pumpkin Salad Nicoise

    1 hour 10 minutes

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

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    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.

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