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Green bean niçoise salad

Serves 4
Prep time: 15 mins
Cooking time: 15 mins

Healthy, colourful and packed with flavour, our twist on the traditional Niçoise Salad makes a fantastic light lunch. A simple assembly of fresh ingredients, it really allows the in-season produce to shine.



  • 12 baby potatoes, cut in half
  • 200g green beans
  • 8 small Roma tomatoes, cut in half
  • 185g can tuna in oil, drained and flaked
  • 4 hard-boiled eggs, halved
  • ½ cup mixed olives
  • 1 cucumber, halved and sliced thinly
  • 3 radishes, sliced
  • 3 anchovy fillets, drained and cut in half lengthwise (optional)
  • ¼ cup basil leaves, to serve


  • ¼ cup Pams Olive Oil
  • ¼ cup red wine vinegar
  • 2 teaspoons Dijon mustard
View the method
  1. To prepare the dressing, place the olive oil, red wine vinegar and mustard into a small bowl. Season to taste with salt and pepper, mix to combine then set aside.
  2. Boil the potatoes until tender, then drain well and allow to cool.
  3. Meanwhile, blanch the beans in boiling water for 2 minutes. Drain then plunge into cold water.
  4. Arrange the potatoes, beans, tomatoes, flaked tuna, eggs, olives, cucumber and radishes on a platter or in a salad bowl. Add the anchovies, if using. Drizzle with the dressing, toss gently, then sprinkle with basil to serve. 
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