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 Salad with Anchovies, Roast Potatoes & 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 eggs and zesty sustainably-sourced anchovies. Joyfully simple. Unbelievably delicious.
7 plants
Low sat fat
Mediterranean
Serving size
Ingredients
- 1 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%)
- 2 little gem lettuce
- 25g honey
- 2 tbsp red wine vinegar (red wine vinegar (100%))
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 4 egg (Eggs)
- 200g baby tomatoes
- 160g green beans
- 4 large potatoes
- 3 garlic clove
Nutritional Information
Calories: 466
Protein: 20g
Carbs: 50g
Fat: 19g
Niçoise-style Salad with Anchovies, Roast Potatoes & 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 eggs and zesty sustainably-sourced anchovies. Joyfully simple. Unbelievably delicious.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Bring a large 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 tbsp oil and a pinch of salt and pepper. Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
- Place the whole garlic cloves onto a small piece of foil or parchment paper, drizzle with 1 tsp oil and loosely fold into a parcel. Add to the tray, alongside the potatoes, and roast for 10 mins / air fryer 7 mins, until softened. Remove and set aside to cool
Cook the eggs
- Meanwhile, trim and halve the green beans. Halve the tomatoes
- Rinse the eggs, then carefully lower into the saucepan. Boil for 7 mins, then remove with a slotted spoon and run under cold water
- Add the green beans to the pan in the final 3-4 mins, cook until tender, then drain
Build the dressing
- Peel and mash the roasted garlic with the back of a fork
- To the large bowl, add the mustard, red wine vinegar, roasted garlic, half the honey and 1 1/2 tbsp olive oil. Season with salt and pepper and mix well. Add the tomatoes and green beans to the bowl and toss to combine
- Trim and thinly slice the lettuce
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. Remove from the heat
- Carefully peel and quarter the eggs. Drain the anchovies
Finish & plate up
- When everything is ready, add the potatoes and lettuce to the large bowl and toss well
- Serve the Niçoise-style salad between bowls, topped with the egg, anchovies and seed topping
- Finish with 1 tsp olive oil, drizzled on top
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