Perfect as a snack or main course, this salad mixes spring vegetables with new potatoes, olives and a delicious creamy dressing.

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 10 minutes
    • British
    • Dairy Free
    • Gluten Free
    • Vegetarian

    Spring Niçoise

    Recipe Information

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    200g Asparagus Spears

    200g Tenderstem Broccoli

    400g Baby New Potatoes

    200g Radish

    80g Black Kalamata Olives

    80g Green Pitted Olives

    6g Flat Leafed Parsley, chopped

    For the dressing

    40g Pickled Gherkins

    150g Plain Yogurt

    ½ tsp Paprika

    1 tsp Dijon Mustard

    Juice of ½ Lemon

    6g Flat Leaf Parsley, finely chopped


    Cook the potatoes in some boiling salted water until tender and drain well.

    With a peeler peel a couple of the asparagus spears into strips for garnish.

    Blanch the rest of the asparagus and the broccoli in some boiling water for a few minutes, then rinse in some cold water.

    Wipe the radish, slice and quarter.

    Roughly chop the olives.

    Arrange all the above on a serving plate and sprinkle with the parsley.

    To make a creamy dressing, finely chop the gherkins, then combine the rest of the ingredients together in a bowl.

    Serve alongside the salad.

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