Vegan nicoise salad

This vegan nicoise salad is a plant-based take on a French classic. Full of contrasting flavours and textures, it makes a light yet substantial summer meal.

200 g / 7 oz green beans
1 ripe tomato + 20 cherry tomatoes, sliced
1 small fennel bulb, sliced on a mandolin
1 Lebanese (small) cucumber, sliced on a mandolin
1 small red shallot, super finely diced
4 medium new potatoes, cooked and cooled
1 garlic clove, sliced thinly
10 olives (I used a mixture of black and green), pitted and quartered
2 tbsp capers (preserved in salty brine), chopped finely
20 small Romaine lettuce leaves
a handful of rocket / arugula
olive oil
DRESSING

2 tsp wholegrain mustard
2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1 tsp maple syrup or sugar
1 small garlic clove, finely grated
black pepper, to taste
fine sea salt, to taste

View the full recipe at Lazy Cat Kitchen →