Inspired by a French Niçoise salad, filled with the classics; baby potatoes, green beans, and olives, plus we’ve added seasonal asparagus plus a few other yummy additions. Served alongside baked salmon with a fresh salsa verde.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Pre-cut your green beans and asparagus. Store in an airtight container in the fridge.
4 handfuls green beans – trim each end and cut in half
2 bunches of asparagus – slice in half lengthways (tip to tip) and in half the other way.
Make your dressing. Store in a jar in the fridge.
Ingredients
- 1 tsp dijon mustard
- ½ tsp honey or maple syrup
- 1 Tbsp red wine vinegar
- 1 Tbsp olive oil
Method
- combine all the ingredients into a small bowl or jar, mix or shake well.
Make your salsa verde. Store in a jar in the fridge.
Ingredients
- 1 lemon (juice and zest)
- 1 garlic clove (crushed)
- ⅓ cup fresh herbs (finely chopped)
- 2 Tbsp olive oil
- 1/4 tsp salt
Method
- Combine all the ingredients into a small bowl or jar, mix well.
Tips
Breakdown
- Preheat the oven to 180 degrees celsius, fan bake.
- Boil the potatoes.
- While the potatoes are cooking, prepare the dressing and salsa verde.
- Prepare and cook the salmon.
- While the salmon is roasting, cook the greens and assemble the salad.
- Pour the salsa verde over salmon and serve alongside the salad.
Tips
How to cook the perfect baby potatoes!
- Place your potatoes in cold water and then bring to the boil before reducing to a simmer. This ensures even cooking, inside and out.
- Ensure all your potatoes are similar in size so they cook at the same rate. We recommend keeping the smaller ones whole and slicing the bigger ones in half or into quarters.
- Allow your potatoes to cool slightly before adding them to the salad. This allows excess water to evaporate and therefore won’t dilute the dressing or make the salad soggy.
Meal prep guide
- Make the dressing.
- Make the salsa verde.
- Pre chop green beans and asparagus.
This recipe serves four, if you’re cooking for two simply halve the recipe.
Shortcuts
Vegetables
- To add some freshness add some roughly chopped cos or romaine lettuce and a raw red onion (allow the salad to cool before adding the fresh cos).
- Swap the potatoes for 1 tin of butter beans, simply drain, rinse and then add to the pan at the same time you would add the potatoes.
- If you cooked the potatoes ahead, you can reheat them by lightly frying in olive oil and butter, crushing each potato slightly and searing them until browned and crispy in places. The salad will be a little different in texture but equally as delicious.
- For a lighter meal simply leave out the potatoes and add some more greens.
Protein
- For a quick and easy meal, swap baked salmon for smoked salmon or canned tuna in olive oil (drained). Remove the salsa verde, and roughly chop the herbs over the salad and squeeze over the lemon juice.
- Swap the salmon for grilled butterflied lamb or lamb chops served with the salsa verde.
Other
- Add crispy capers to the salad.
Ingredients
- 3 Tbsp Capers (drained and patted dry)
- 1 Tbsp olive oil
Method
- Add oil to a small saucepan over high heat, add the capers once the oil is hot, then let the capers fry in the oil until crispy.
- Remove capers from the saucepan and place them on a plate lined with a paper towel.
Ingredients
Spring Greens and Potato Salad
- 500g baby potatoes
- 4 handfuls green beans (ends trimmed and cut in half)
- 2 bunches of asparagus (sliced in half lengthways and in half the other way)
- 25g butter
- ½ cup green peas (defrosted)
- 2 Tbsp pumpkin seeds (toasted)
- ¼ cup pitted kalamata olives
Dressing
- 1 tsp dijon mustard
- ½ tsp honey or maple syrup
- 1 shallot (finely diced)
- 1 Tbsp red wine vinegar
- 1 Tbsp olive oil
Baked salmon
- 600g salmon fillets (we like to use one large tail)
- Olive oil
- Salt and pepper
Salsa verde
- 1 lemon (juice and zest)
- 1 garlic clove (crushed)
- 1/3 cup fresh herbs, parsley, coriander and mint (finely chopped)
- 2 Tbsp olive oil
- ¼ tsp salt
Method
- Preheat the oven to 180 degrees celsius, fan bake.
- Place the potatoes in a large pot, add cold water (enough to cover the potatoes by about 2 -3 cm) and season generously with salt. Bring to a boil then lower the heat to a simmer and cook until potatoes are tender, about 10 -15 minutes depending on their size. (Test by piercing with a fork). Once potatoes have cooked, drain and allow to dry for 5 -10 minutes.
- While the potatoes are cooking, prepare the dressing and salsa verde.
- Dressing – combining all the ingredients (dijon mustard, honey, red wine vinegar and olive oil) into a small bowl or jar, mix or shake well and set aside ready to pour over the greens and potatoes.
- Salsa verde – combine all the ingredients (lemon juice and zest, garlic, fresh herbs, olive oil, salt and pepper) into a small bowl or jar, mix or shake well and set aside ready to top the salmon
- Once the potatoes have cooked (and are now drying), prepare the salmon, rub the fillet/s with olive oil and season generously with salt and pepper. Place the salmon onto a roasting tray, skin-side down and bake for 12-15 minutes (time will vary depending on the thickness of your salmon).
- While the salmon is baking, cook the greens. Add green beans and ½ cup of water to a large pan and bring to a boil, once the water has evaporated and green beans are al dente (if they aren’t add another 1 -2 Tbsp of water), add butter and asparagus; season with salt. Stir to melt butter and distribute evenly around the pan, then cook the greens undisturbed for 2 minutes to allow for charring. Give the greens a good toss and cook for another minute before adding potatoes, peas, pumpkin seeds and olives; pour over the dressing and toss well.
- Remove the salmon from the oven and pour over the salsa verde and serve alongside the warm greens and potato salad.
Variations
Vegetables
- To add some freshness add some roughly chopped cos or romaine lettuce and a raw red onion (allow the salad to cool before adding the fresh cos).
- Swap the potatoes for 1 tin of butter beans, simply drain, rinse and then add to the pan at the same time you would add the potatoes.
- If you cooked the potatoes ahead, you can reheat them by lightly frying in olive oil and butter, crushing each potato slightly and searing them until browned and crispy in places. The salad will be a little different in texture but equally as delicious.
- For a lighter meal simply leave out the potatoes and add some more greens.
Protein
- For a quick and easy meal, swap baked salmon for smoked salmon or canned tuna in olive oil (drained). Remove the salsa verde, and roughly chop the herbs over the salad and squeeze over the lemon juice.
- Swap the salmon for grilled butterflied lamb or lamb chops served with the salsa verde.
Other
- Add crispy capers to the salad.
Ingredients
- 3 Tbsp Capers (drained and patted dry)
- 1 Tbsp olive oil
Method
- Add oil to a small saucepan over high heat, add the capers once the oil is hot, then let the capers fry in the oil until crispy.
- Remove capers from the saucepan and place them on a plate lined with a paper towel.
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