Nizzasalat

Ingredients

• 150 g young beans (e.g., Kenyan beans)
• Salt
• 1 bell pepper
• 3 spring onions
• 4 fully ripe tomatoes
• 2 hard‑boiled eggs
• 1 large potato
• 8 pickled sardine fillets
• 50 g black olives
• 1 Garlic clove
• juice of one lemon
• 2 tbsp vinegar
• pepper (ground)
• 6 tbsp cold‑pressed olive oil
• a handful of basil

Instructions

1. 1.

   Wash the beans, trim ends and cook in plenty of boiling salted water for about 5–6 minutes until al dente. Shock in ice water and drain well.

2. 2.

   Halve the bell pepper, remove seeds and slice into thin strips. Wash, trim and slice spring onions thinly. Quarter the tomatoes and cut the peeled eggs into eighths. Peel and dice the potato. Rub a large bowl or plate with the halved garlic clove and mix all salad ingredients in it. Top with sliced sardines and olives.

3. 3.

   Stir together salt, pepper, lemon juice or vinegar, add olive oil and drizzle over the salad. Garnish with basil leaves.