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.
Niçoise-style Anchovy Salad with Roast potatoes, Green Beans & Gooey Egg
Celebrate the flavours of the Mediterranean with this vibrant Niçoise-style salad. Starring golden roasted potatoes, crunchy green beans and a sweet 'n tangy honey mustard dressing. Top it all off with a gooey soft-boiled egg and zesty sustainably-sourced anchovies. Joyfully simple. Unbelievably delicious.
1/3 daily fibre
7 plants
Low sat fat
Mediterranean
Serving size
Ingredients
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- ½ x 100g Anchovy fillets, simply marinated (Fish) (marinated anchovy fillets (water, spirit vinegar, salt, citric acid), sunflower oil)
- 30g multi seed mix (Linseeds Brown 37.5%, Sunflower seeds 37.5%, Chia Seeds 15%, Pumpkin seeds 10%)
- 25g honey
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 2 egg (Eggs)
- 1 little gem lettuce
- 110g baby tomatoes
- 80g green beans
- 2 large potatoes
- 2 garlic clove
Nutritional Information
Calories: 600
Protein: 22g
Carbs: 56g
Fat: 31g
Ingredients
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- ¼ x 100g Anchovy fillets, simply marinated (Fish) (marinated anchovy fillets (water, spirit vinegar, salt, citric acid), sunflower oil)
- 80g green beans (use half)
- 2 garlic clove
- 2 egg (Eggs)
- 2 large potatoes
- 1 little gem lettuce (use half)
- 30g multi seed mix (Linseeds Brown 37.5%, Sunflower seeds 37.5%, Chia Seeds 15%, Pumpkin seeds 10%)
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 25g honey (use half)
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 939
Protein: 37g
Carbs: 97g
Fat: 42g
Niçoise-style Anchovy Salad with Roast potatoes, Green Beans & Gooey Egg
Celebrate the flavours of the Mediterranean with this vibrant Niçoise-style salad. Starring golden roasted potatoes, crunchy green beans and a sweet 'n tangy honey mustard dressing. Top it all off with a gooey soft-boiled egg and zesty sustainably-sourced anchovies. Joyfully simple. Unbelievably delicious.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Bring a medium saucepan filled with salted water to the boil
- Pull out a small frying pan, a large bowl, a sieve & a slotted spoon
Get roasting
- Dice the potatoes into 2cm chunks (peel optional)
- Place onto the lined baking tray and toss with 1/2 tbsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
- Place the garlic onto a piece of foil or parchment paper, drizzle with 1/2 tsp oil and loosely fold into a parcel. Add to the tray and roast for 8-10 mins, until softened. Remove and set aside to cool
Prep & boil
- Meanwhile, trim and cut the green beans into thirds. Halve the tomatoes. Trim and thinly slice the lettuce. Drain the half pack of anchovies
- Rinse the eggs. Carefully lower into the saucepan using a spoon. Boil for 7 mins, then remove with a slotted spoon and run under cold water
Dressing time
- Peel and mash the cooled garlic with the back of a fork
- To the large bowl, add the mustard, red wine vinegar, roasted garlic, half the honey and 1 tbsp olive oil. Season with salt and pepper and mix well. Add the tomatoes to the bowl and toss
- In the final 10 mins, add the green beans to the tray alongside the potato. Toss with 1/2 tsp oil, season with salt and pepper and roast for the remaining time, until tender
Make the seed topping
- Heat the small frying pan with 1 tsp oil on medium-high heat. Once hot, add the seed mix and a pinch of salt
- Toast for 1 min, then add the remaining honey and cook for a further minute, until sticky. Set aside to cool
Plate up
- Carefully peel and quarter the eggs
- When everything is ready, add the potatoes, green beans and lettuce to the dressing bowl and toss to mix
- Share the salad between bowls, topped with the eggs and anchovies. Scatter over the seed topping
- Finish with a drizzle of 1/2 tsp olive oil
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.