Crispy caper potatoes take this salad to 10/10! For a taste of the French riviera, sprinkle them over lettuce, green beans, cherry tomatoes and black olives – and toss with Dijon vinaigrette. Bon appétit!
Prep Time
25 min
Cuisine
French
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2 British free-range eggs<span class="strong">†</span>
1 bag of capers (15g)
1 bag of pitted black olives (30g)
125g cherry tomatoes
1 red gem lettuce
80g trimmed fine green beans
1 white wine vinegar sachet (15ml)
1 Dijon mustard pot (5.5g)<span class="strong">†</span>
1 white potato
1 can of tuna (160g)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
376 kJ 89 kcal
1194 kJ 283 kcal
Fat of which saturates
1.3 g 0.2 g
4.2 g 0.7 g
Carbohydrate of which sugars
10.7 g 1.5 g
33.9 g 4.9 g
Fibre
2.1 g
6.7 g
Protein
8.3 g
26.4 g
Salt
0.51 g
1.61 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
2 British free-range eggs
egg
1 bag of capers (15g)
Capers, water, vinegar, salt.
1 bag of pitted black olives (30g)
pitted black olives, water, salt, ferrous gluconate
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Chop the potatoes into bite-sized pieces
2
Add the chopped potatoes to a pot of boiling water with a large pinch of salt and cook over a high heat for 10-15 min or until fork-tender
Once cooked, drain and return them to the pot
3
Meanwhile, re-boil a kettle
Chop the red gem lettuce in half width-ways and discard the stem
Cut the cherry tomatoes in half
Chop the black olives roughly
4
Add the drained potatoes to a baking tray and crush them gently with a fork
Sprinkle the capers over the crushed potatoes
Drizzle everything with olive oil, season with a pinch of salt and give everything a gentle mix up
Put the tray in the oven for 15-20 min, or until golden and crisp
5
While the potatoes are cooking, add the eggs to a pot of boiling water with a pinch of salt over a high heat (salt prevents the eggs from cracking)
Boil for an initial 4 min
After 4 min add the green beans and boil for a further 3-4 min or until the beans are tender
Once done, drain and run everything under cold water
6
Meanwhile, combine the Dijon mustard and white wine vinegar with 2 tbsp [4 tbsp]olive oil and a pinch of salt and pepper in a large bowl – this is your Dijon vinaigrette
7
Add the chopped red gem lettuce, cherry tomatoes, black olives and cooked green beans to the Dijonvinaigrette and give everything a gentle mix up – this is your dressed salad
Peel the cooled eggs and cut them into quarters
Drain the canned tuna
8
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