Serving amount:
  • Eggs
  • 1 mini baguette
  • 1 capers tub
  • 1 olives tub
  • 1 ATLAS vinaigrette tub
  • 1 baby potatoes bag
  • 1 baby cos lettuce
  • 1 mixed tomato punnet
  • 1 green beans bag*
  • 1 parsley bunch*

Pantry staples: Salt, olive oil, vinegar 

Allergens: Egg, wheat, gluten, yeast, garlic 

Specialised equipment: Absorbent paper, slotted spoon, lined baking tray 

Chef's note: Picture yourself in the South of France in the city of Nice. You smell the freshness of the ocean and feel the heat of the sun on your skin. You’re on holiday and want to indulge in the local cuisine but also eat a healthy meal. Well, lucky you ordered the nicoise salad as it will satisfy all those needs! Keep the eggs in the fridge until you are ready to poach. 

* Parsley is to be split across various dishes so please read each recipe carefully. 


1. Prepare the ingredients 

Always read the recipe in full before you begin. Preheat the oven to 180C fan forced. Wash the vegetables. Peel and cut the potatoes into 3cm pieces. Trim the ends of the beans. Cut the tomatoes and olives in half. Roughly chop the lettuce. Finely chop 1 teaspoon per person of the parsley leaves. Cut the baguette unto 1cm cubes. Drain and pat the capers dry. 

2. Cook the croutons 

Bring a saucepan of salted water to the boil in preparation for the beans and potatoes. Coat the baguette cubes with olive oil and salt. Place them on a lined baking tray and cook in the oven for 10 minutes or until golden. 

3. Blanch the beans 

Once the water is boiling, add the beans and cook for 1 minute or until vibrant in colour. Remove the beans and immediately cool them in a bowl of icy cold water. Keep the water boiling. 

4. Cook the potatoes

Add the potatoes to the boiling water and cook for 15 minutes or until cooked through. 

5. Crisp the capers 

Heat a generous splash of oil in a frying pan over medium-high heat. Once hot, add the capers and cook for about 1 minute, stirring often, or until crisp. Drain on absorbent paper. 

6. Combine the ingredients 

Combine the potatoes, beans, parsley, tomato, olives and lettuce. Dress with the vinaigrette. 

7. Poach the egg 

Bring a saucepan of water with a splash of vinegar and a pinch of salt to a boil then reduce to a gentle simmer. Crack an egg into a bowl. Stir the water to make a whirlpool. Gently slide into the water. Cook for 3 minutes for a soft yolk or for an extra minute for a firm. Remove the egg with a slotted spoon and drain on a absorbent paper. Repeat for the remaining eggs. 

8. To serve 

Divide the nicoise salad between serving plates. Add the croutons, capers and eggs.