MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ultimate Niccoise Salad w/Roasted New Potatoes
Categories: Potatoes, Vegetables, Seafood, Citrus
Yield: 3 servings

750 g (26 oz) new potatoes; in 1cm
- (3/8") rounds
3 tb Wholegrain mustard
5 tb Olive oil
3 ts Runny honey
Juice 1 lemon
4 md Free-range eggs; room temp
400 g (14 oz) asparagus, green
- beans or a combination;
- trimmed
290 g (10 oz/2 tins) tuna
- chunks/steaks; in oil
1 sm Bunch radishes; fine sliced
250 g (9 oz) mixed small tomatoes;
- halved
100 g (3.5 oz) mixed pitted
- olives; chopped
sm Bunch chives; chopped
Crusty bread & butter; to
- serve

Heat the oven to 200ºC/400ºF(fan)/gas 7.

Toss the potatoes with 2 tbsp mustard, 1 tbsp oil, and
some salt and pepper. Spread over a large baking tray
and roast for 20 minutes. Toss with 2 tsp honey, then
roast for 8-10 minutes more until golden.

Whisk the remaining 1 tbsp mustard and 1 tsp honey in a
small bowl and slowly drizzle in the remaining 4 tbsp
oil. Season with salt and cracked black pepper, then set
aside.

While the potatoes roast, bring 2 pans of water to the
boil. Carefully lower the eggs into one and cook at a
gentle simmer for 7 minutes for a jammy yolk (or longer
if you like your yolks more set). Plunge the eggs into a
bowl of iced water, then peel and halve or slice.

Add salt to the other pan of water and cook the
asparagus/ beans for 1-2 minutes until just cooked
(thicker spears of asparagus will need 1-2 minutes
longer). Drain, then toss with the potatoes, most of the
dressing and the rest of the ingredients. Serve with the
remaining dressing and, if you like, crusty bread.

EASY SWAPS: Switch the tuna for another tinned fish like
salmon or sardines. Use your favourite seasonal
vegetables or bulk it out with other storecupboard
heroes like butterbeans, cannellini beans, sweetcorn or
sun-dried tomatoes.

RECIPE FROM: https://www.deliciousmagazine.co.uk

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