Sardine nicoise

Jane Strode

Photo: John Paul Urizar

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Serving size: Serves 4
Cooking time: Less than 30 minutes

Sardine nicoise

INGREDIENTS

150g green beans, trimmed
6 eggs
200g sardine fillets, fresh or canned
1 baby cos lettuce, trimmed and washed
400g heirloom cherry tomatoes, cut in half
2/3 cup (120g) small black olives, pitted
1/3 cup chopped flat-leaf parsley
1/2 cup (125ml) extra-virgin olive oil
2 tbsp balsamic vinegar

METHOD

Bring a saucepan of salted water to the boil. Add beans and cook for 3-4mins or until just cooked. Remove from boiling water and refresh in iced water. Drain and reserve.

Place eggs in boiling water and simmer for 8mins. Drain and refresh in iced water; peel and cut in half. If using fresh sardines, pan-fry for 3-4mins or until lightly cooked.

Arrange beans, eggs, sardines, lettuce, tomatoes and olives on 4 plates. Season with salt and pepper.

Mix parsley, olive oil and balsamic vinegar together and drizzle over salad just before serving.