The sun may be shining, but we’re still bundling up in our thickest puffers while entertaining outdoors. Which is why this warm twist on the classic niçoise salad by none other than Nadiya Hussain is the perfect al fresco meal for when the sun goes down. This nutritious post-workout meal will support everything from your nervous system to your muscles, thanks to the high-protein eggs and tuna.
Like your regular niçoise, you’ll need new potatoes (full of energising B vitamins and carbohydrates to see you through long evenings outside – and your workout the morning after), tuna (also a great source of potassium) and eggs (fullhealthy fats as well as protein), plus the usual suspects such as green beans and tomatoes. The big difference is that you leave the lettuce in the fridge and bake everything else. Because who needs to hear your teeth chattering over a shared bottle of pinot?
20 mins for prep + 30-35 mins to cook
For the salad:
8 new potatoes (about 375g)
2 x 170g tins of tuna, drained
5 cherry tomatoes, quartered
115g green beans, cut into 2.5cm pieces
1 small red onion, thinly sliced
100g pitted black olives, halved
3 anchovies, chopped finely
150g Parmesan shavings
For the dressing:
5 tbsp olive oil
2 cloves of garlic, crushed and chopped
2 tbsp balsamic vinegar
1 tsp dried parsley
2 tsp dried chives
½ tsp salt
- Boil the new potatoes in simmering salted water for 15–20 minutes.
- Drain and cool, then cut into quarters.
- Lower your eggs gently into boiling water and simmer for 8 minutes.
- Rinse under cold water and, when cool to touch, peel from their shells and cut into quarters.
- Put the potatoes, eggs, tuna, tomatoes, beans, red onion, olives and anchovies into a 20 x 30cm ovenproof dish.
- Preheat the oven to 200°C/ 180°C fan/gas mark 6.
- To make the dressing, put the oil, garlic, vinegar, parsley, chives and salt into a bowl and mix well.
- Add the dressing to the baking dish and give the whole thing a good stir, making sure everything is coated well.
- Put the Parmesan shavings on top and bake in the oven for about 15 minutes. This is just enough time for all the loveliness in the dish to warm through, but also for the cheese to melt and crisp up on top.
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Image and recipe courtesy of Nadiya’s Family Favourites cookbook by Nadiya Hussain
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