Wild Crab Niçoise Salad with Roast Potatoes, Vine Tomatoes & Gooey Egg

Serving size

1 person 2 people 4 people

Ingredients

150g tomatoes speciality vine (use half)
30g Pitted Kalamata Olives (use half)

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
1 shallot (use half)
1 unwaxed lemon (use half)
90g Tenderstem broccoli (use half)
30g maple and mustard dressing (use half) (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
80g mixed salad leaves (use half)
100g white crab meat (use half) (Crustaceans)

(white crab meat)
6 baby potatoes
1 egg (use half) (Eggs)

Allergens

Contains: Eggs, Mustard, Crustaceans

Nutritional Information

Typical values	per 100g	per portion
Energy	93Kcal	636Kcal
	388kJ	2660kJ
Fat	4.9g	33g
of which saturates	0.7g	4.7g
Carbohydrates	9g	61g
of which sugars	1.7g	12g
Protein	3.4g	23g
Salt	0.22g	1.5g
Fibre	1.4g	9.6g

Ingredients

150g tomatoes speciality vine
6 baby potatoes
1 egg (Eggs)
30g Pitted Kalamata Olives

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
1 shallot
1 unwaxed lemon
90g Tenderstem broccoli
30g maple and mustard dressing (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
80g mixed salad leaves
100g white crab meat (Crustaceans)

(white crab meat)

Allergens

Contains: Eggs, Mustard, Crustaceans

Nutritional Information

Typical values	per 100g	per portion
Energy	97Kcal	520Kcal
	407kJ	2177kJ
Fat	6.2g	33g
of which saturates	0.9g	4.7g
Carbohydrates	7g	37g
of which sugars	1.8g	9.7g
Protein	3.9g	21g
Salt	0.27g	1.5g
Fibre	1.4g	7.7g

Back

7 plants Low sat fat

Wild Crab Niçoise Salad with Roast Potatoes, Vine Tomatoes & Gooey Egg

Prep time: 20 mins

Total time: 35 mins

Cuisine: European

Food group: Shellfish

This delicious Crab Niçoise Salad features our responsibly-sourced 100% white crab meat. Loaded with juicy olives, sweet vine tomatoes, roasted broccoli and potatoes. Top with a gooey boiled egg, sweet maple and mustard dressing, and of course - our flaky & delicate premium crab meat. Simply magnifique!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
Line a baking tray with parchment paper
Bring a small saucepan filled with water to a boil
Pull out a large bowl, a small bowl, a grater & a slotted spoon

Get the potatoes on

Quarter the potatoes, then place onto the lined baking tray. Toss with 2 tsp oil, salt and pepper
Roast for 25-30 mins / air fryer 20-25 mins

Cook the egg

Carefully lower the egg into the saucepan using a spoon
Boil for 7 mins, then remove with a slotted spoon and run under cold water

Make the dressing & roast the broccoli

Thinly slice the shallot. Zest and halve the lemon
In the large bowl, combine the shallot, maple & mustard dressing, half the lemon juice and 1 tbsp olive oil. Season with salt and pepper
Trim and cut the broccoli into thirds. In the final 10 mins, add the broccoli to the potato tray, drizzle with 1 tsp oil, season, then roast for the remaining time

Finish the prep

Cut the tomatoes into 2cm wedges. Halve the olives
In the small bowl, combine the crab meat, lemon zest, a pinch of salt and pepper and 2 tsp olive oil
Carefully peel and halve the egg

Build the salad & plate up

Add the tomatoes, olives and roasted veg to the dressing bowl. Season with salt and pepper, then toss to coat. Allow to cool for a few mins, then add the salad leaves and toss again
Share the Niçoise salad between bowls, topped with the zesty crab and egg halves. Garnish with the remaining lemon, cut into wedges