Salade niçoise met makreel
A fresh Salade Niçoise with mackerel, crispy oven-baked potato cubes, briefly cooked green beans, and juicy cherry tomatoes, finished with capers and caraway seeds. The light lime dressing with mustard and red wine vinegar binds the flavors together to create a summery lunch or healthy picnic meal.
Ingredients · Servings 1
- 1 small potato
- 0.5 coconut oil
- 100 gr of princess beans
- 1 large tomato
- 75 g canned mackerel (drained weight)
- 2 tsp capers
- 1 tsp caraway seeds
- fresh parsley
- pepper
- salty
- 2 tablespoons extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp mustard
- 0.5 lime
Method · 20 min
- Preheat the oven to 180 degrees. Rinse the potato to ensure all sand is removed. Cut the potato into cubes with the skin on. Drizzle with some melted coconut oil and salt. Place in an ovenproof dish and cook thoroughly in the 180-degree oven. This takes approximately 20 minutes, or until the potato pieces are cooked and slightly crispy.
- Meanwhile, cook the green beans. Cut the tomato into cubes, removing the seeds and the core (that is also healthy, but it would make the salad 'soggy'). Once the potato and green beans are cooked, let them cool completely.
- Now make the dressing. To do this, mix the olive oil, red wine vinegar, mustard, and lime. Store in a separate glass jar. Mix the potato pieces, green beans, mackerel, capers, and tomato in a bowl. Add caraway seeds, salt, and pepper.
- Finish with some finely chopped parsley. Store in a glass jar or lunchbox, add the dressing the next morning, and mix together. Ready to take to the office.
