Salad Nicoise Pasta
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! I already had the Marshalls Spirals which he used 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! Serves 4 Preparation 15 minutes & 10 minutes cooking and chilling. Freezing not recommended
Ingredients
250g (8oz) Marshalls Spirals
4 free range eggs
200g (7oz) green beans, topped and tailed
200g (7oz) smoked trout, flaked
200g (7oz) cherry tomatoes, halved
100g (3 ½ oz) blush tomatoes, chopped
100g (3 ½ oz) black olives, stoned
50g (2oz) tinned anchovies, drained and thinly sliced
For the dressing:
6 tablespoons olive oil
3 tablespoons balsamic wine vinegar
1 teaspoon sugar
1 garlic clove, finely crushed
salt and pepper
Method
1. Cook the pasta according to the pack instructions. Drain and set aside
2. Cook the eggs from room temperature for six minutes in boiling water, plunge into cold water, peel, then roughly cut into quarters.
3. Boil the beans in salted water for three minutes till cooked but still crisp, plunge into cold water then drain.
4. Gently mix the cooked pasta with the flaked trout, cooked eggs, beans, cherry tomatoes, blush tomatoes, olives and anchovies.
5. Shake the oil, vinegar, sugar, garlic and salt and pepper together, then pour over the salad, toss and serve in a flat bowl so you can see all the colours and textures of the ingredients.
Click here to go back to list of recipies.