Salad niçoise pasta

Method

1. Cook the pasta according to the pack instructions. Drain and set aside.

2. Boil the eggs for 6 minutes, then plunge into cold water, peel off the shells and cut the eggs into quarters.

3. Cook the beans in boiling salted water until cooked but still crisp. Plunge into cold water, then drain.

4. Gently mix the cooked pasta with half the flaked trout, cooked eggs, beans, cherry tomatoes, blush tomatoes, olives and anchovies.

5. To make the dressing: Place the oil, vinegar, sugar and garlic with a seasoning of salt and pepper in a screwtop jar. Shake well until combined.

6. To serve: pour the dressing over the salad, toss and top with the remaining ingredients. Serve in a flat bowl so you can see all the colours and textures of the ingredients.

Cook's Notes: This dish is inspired by all the fantastic produce available at the Inverness Farmers' Market where the best of Highland produce is on sale. John the chef of the deluxe Scottish Highlander barge gave me a shopping list and it was easy to fill my panniers with everything on the list! He uses spiral pasta as a base for making this delicious colourful salad of smoked trout, olives, green beans, eggs and tomatoes. The hardest bit was working it off the next day!

Comments                        add a comment

Be the first to add a comment...

Ingredients

For the niçoise pasta

250g spiral pasta
4 free range Eggs, at room temperature
200g green beans, topped and tailed
200g smoked trout, flaked
200g cherry tomatoes, halved
100g blush Tomatoes, chopped
100g black olives, stones removed
50g anchovies, drained and thinly sliced

For the dressing

6 tbsp Olive oil
3 tbsp balsamic wine vinegar
1 tsp Sugar
1 garlic clove, finely chopped

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Great discounts on cookware
Save money on shopping bills
Competitions: great prizes up for grabs