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.
King Prawn Niçoise Salad with Roast Potatoes & Soft-boiled Egg
This delicious Niçoise salad features buttery, responsibly-sourced king prawns. Loaded with juicy olives, crunchy green beans and golden potatoes. Toss with sweet maple and mustard dressing and top with a gooey boiled egg. Simply magnifique!
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 80g mixed salad leaves
- 60g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 400 x king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 1 unwaxed lemon
- 1 shallot
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 200g baby tomatoes
- 2 egg (Eggs)
- 240g green beans
- 12 baby potatoes
Nutritional Information
Calories: 438
Protein: 26g
Carbs: 34g
Fat: 22g
King Prawn Niçoise Salad with Roast Potatoes & Soft-boiled Egg
This delicious Niçoise salad features buttery, responsibly-sourced king prawns. Loaded with juicy olives, crunchy green beans and golden potatoes. Toss with sweet maple and mustard dressing and top with a gooey boiled egg. Simply magnifique!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 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 frying pan, a large bowl & a slotted spoon
Roast the veg
- Halve the potatoes (quarter any large ones). Trim the green beans
- Place the potatoes onto the lined baking tray, drizzle with 2 tsp oil and season with salt and pepper. Roast for 18 mins / air fryer 15 mins
- After 18 mins, add the green beans to the baking tray. Toss in 1 tsp oil and a pinch of salt and pepper, then roast for another 10-12 mins / air fryer 6-7 mins, until soft and golden
Cook the eggs & prep the veg
- Meanwhile, carefully lower the eggs into the small saucepan using a spoon. Boil for 7 mins
- Halve the tomatoes and olives. Thinly slice the shallot. Halve the lemon
- Remove the eggs with a slotted spoon and run under cold water
Prawn time
- Drain the prawns
- Heat the large frying pan with 1 tbsp oil on high heat. Once hot, add the prawns and cook for 6 mins, until pink and cooked through. Season with salt and pepper. Add the garlic paste in the last 30 secs
Make the dressing
- Add the maple mustard dressing, juice from half the lemon and 2 tsp oil to the large bowl. Season with salt and pepper
- Carefully peel and slice each egg in half
Assemble the salad & plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- To the dressing bowl, add the prawns, prepared veg, olives, roasted potatoes and green beans. Toss to coat, then add the salad leaves. Toss to combine
- Serve the Niçoise salad into bowls, topped with the egg halves. Garnish with the remaining lemon, cut into wedges
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