Nicoise Salad With Sardines & Sun-Dried Tomato Dressing

If you’re looking for more sardine recipes, try this Niçoise Salad Recipe with a twist. Made with sweet potatoes instead of white spuds and canned sardines instead of tuna, this French salad is boosted with extra nutrients for a healthy heart and brain. This recipe is gluten-free, paleo, Whole30 friendly and super nutritious.

📝 Ingredients

• 1 cup sweet potato (1/2 medium sweet potato, diced)
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1 egg
• 10-12 string green beans (tails cut off)
• 1.5 cups mixed salad leaves
• 7 Kalamata olives (or other black olives)
• 1/4 red onion (thinly sliced)
• 5 cherry tomatoes
• 1 can sardines in olive oil (95 g drained solids, tinned)
• Juice of 1.5 lemons
• 1 garlic clove
• 1/3 cup sun-dried tomatoes (I used the ones in olive oil)
• 1/2 cup extra-virgin olive oil
• 1/2 tsp sea salt
• 1/2 teaspoon chilli flakes or chopped chilli
• 1 teaspoon Dijon (or yellow mustard)
• 1/2 teaspoon lemon zest

👨‍🍳 Instructions

1. 1Preheat oven to 200°C (395°F). Toss diced sweet potato in oil and a few pinches of sea salt. Spread on an oven tray (I put them on parchment baking paper) and roast for 20 minutes.
2. 2Bring a saucepan of water to the boil. Add the egg and the beans. Cook the beans for 2-3 minutes, remove and rinse. Cook the egg for another 5 minutes, then rinse under cold water.
3. 3Arrange salad leaves on a plate and top with roasted sweet potato, beans, halved egg, olives, red onion and cherry tomatoes. Drizzle with 2 tablespoons of salad dressing and top with sardines.
4. 4Make the dressing.Place all ingredients in a blender or a food processor. Process until pureed and well combined. Alternatively, finely dice garlic and sun-dried tomatoes and whisk the other ingredients in a bowl. Store in a clean, air-tight glass jar in the fridge for up to 10 days.