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Recipe of the week November 30th – Nicoise Salad

This recipe is courtesy of Sharon Hollis, Harbourside Market volunteer


4 eggs, hard boiled and quartered

200 grams asparagus, trimmed and steamed until al dente

3 medium tomatoes cut into quarters

425 grams can tuna in water or brine, drained and flaked – alternatively use fresh tuna or salmon, cooked to your liking

60 grams pitted black olives

½ cup fresh parsley, chopped

400 grams baby new potatoes, boiled, drained and halved

1 tablespoon capers

½ red onion, thinly sliced

2 tablespoon olive oil

1 tablespoon lemon juice

 How to cook

Boil the eggs before preparing the salad. Steam the asparagus until tender.  Rinse under cold water then cut into thirds.

Combine the tomato, egg, tuna, olives, capers, onion, parsley and potato in a large bowl.

Combine the olive oil and lemon juice in a small bowl and add the asparagus to the large bowl with the other ingredients before drizzling with the dressing and serving.

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