Main Dishes — 03 January 2014

Veet serves a wonderful salad based on the French Salade Niçoise.

Salad Vegicoise

An ideal lunch platter that you can whip up easily if you have unexpected guests. If you are vegan or not an egg fan, you can use tempeh or tofu instead. If you don’t like goat’s cheese you can use cow cheese and for vegans or dairy free guests you can use a big scoop of hemp and dried pumpkin seeds instead. I was lucky to find a few ripe avocados when I made this but when they are not in season you can use some char grilled zucchini or Kalamata olives. I also use potatoes or – for something different and to help cleanse the spleen – you can use sweet potatoes.

Ingredients
300g potatoes peeled and chopped into 3cm cubes
300g green beans tailed
1 organic lettuce or 200g rocket
300g mushrooms cut into 6 pieces
2 tsp dulse flakes (made from seaweed)
1 spring onion cut into thin slices (optional)
1 to 2 boiled eggs per person
250 g goat’s cheese
salt
a few splashes of olive oil
1 avocado sliced as you wish
300 g cherry tomatoes cut in half or quarters
a good squeeze of half a lemon

serves four

Preparation
Place the cut potatoes in a saucepan of salted water. Bring to the boil and then let simmer for 10 minutes or until the potatoes are cooked through. Meanwhile steam the beans for 6 minutes. Once steamed, mix with the dulse flakes and a good squeeze of lemon. When the potatoes are cooked drain the water and add some salt to taste, add a splash of olive oil and mix through the sliced spring onion. Pour a splash of oil in a pan and fry the mushrooms for 4 minutes or until cooked through. Cut the boiled eggs in half.

On a platter put the lettuce on both ends then arrange the rest of the prepared ingredients in which ever creative pattern you feel like. Serve on its own or with some fresh sourdough bread or gluten free crackers.

Recipe by Veet

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