A traditional French Nicoise salad is a very popular salad meal for many, and for good reason too! It’s delicious, nutritious and filling enough to be served as a main course meal. This version still uses many traditional ingredients but uses trout instead of tuna, and has a few added nutritional surprises too! Trout is an excellent “clean” source of the Omega-3 fatty acids, EPA and DHA, and also an excellent source of protein, as well as containing many B vitamins (including B6 and B12), Vitamin A, as well as the minerals magnesium, potassium, selenium and calcium. I am sure you’ll love this delicious and healthy variant on the traditional Salad Nicoise.
2 cooked trout fillets
2 small Cos lettuce or 1 large Romaine
3 small new potatoes, halved
200g ripe baby plum tomatoes, halved
100g cucumber, cut lengthways, then quartered and â€œchunked
20g rocket (arugula)
50g toppedfine green beans, halved
4 anchovies, drained, and cut in half
50g pitted black or green olives
2-3 tsps of hemp oil, rapeseed oil or flax oil
Dressing and garnish
2 tsps of balsamic vinegar
2 fresh lemon thyme sprigs
Lemon wedges to serve on the side
A handful of sprouted sunflower seeds for an extra nutritional boost!
Firstly, place the green beans in a bowl of boiled water and leave to stand until ready to use. This simply blanches them and retains all the colour, flavour, nutrition and crispness. Next, boil the potatoes, drain and set aside. Boil the eggs for 6-7 minutes before allowing them to cool, and then shelling them and cutting into quarters. Flake or break the trout fillets into pieces and set aside. Roughly shred the cos lettuce and place in a salad bowl with the rocket and watercress. Toss gently together with the oil. Drain the beans and cut in half. Layer on top of the lettuce, the beans, potato halves, baby tomatoes, cucumber, trout pieces, and the egg. Finish with the anchovies and olives. Garnish with the tiny lemon thyme leaves, lemon wedges, and a drizzle of balsamic vinegar. If you really want to add a nutritional boost, sprinkle over a good handful of sprouted sunflower seeds. Serve onto 2 plates and devour!