Nicoise Salad With Sardines & Sun-Dried Tomato Dressing

🧂 Ingredients

• 1 cup sweet potato

  1/2 medium sweet potato, diced
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• 1 egg
• 10-12 string green beans

  tails cut off
• 1.5 cups mixed salad leaves
• 7 Kalamata olives

  or other black olives
• ¼ red onion

  thinly sliced
• 5 cherry tomatoes
• 1 can sardines in olive oil

  95 g drained solids, tinned
• Juice of 1.5 lemons
• 1 garlic clove
• 1/3 cup sun-dried tomatoes

  I used the ones in olive oil
• 1/2 cup extra-virgin olive oil
• ½ tsp sea salt
• ½ teaspoon chilli flakes or chopped chilli
• 1 teaspoon Dijon

  or yellow mustard
• 1/2 teaspoon lemon zest

Instructions

• 1 Preheat oven to 200°C (395°F). Toss diced sweet potato in oil and a few pinches
  of sea salt. Spread on an oven tray (I put them on parchment baking paper) and
  roast for 20 minutes.
• 2 Bring a saucepan of water to the boil. Add the egg and the beans. Cook the beans
  for 2-3 minutes, remove and rinse. Cook the egg for another 5 minutes, then
  rinse under cold water.
• 3 Arrange salad leaves on a plate and top with roasted sweet potato, beans, halved
  egg, olives, red onion and cherry tomatoes. Drizzle with 2 tablespoons of salad
  dressing and top with sardines.
• 4 Make the dressing.
  
  Place all ingredients in a blender or a food processor. Process until pureed and
  well combined. Alternatively, finely dice garlic and sun-dried tomatoes and
  whisk the other ingredients in a bowl. Store in a clean, air-tight glass jar in
  the fridge for up to 10 days.

Nutrition Info