This composed nicoise salad uses roasted and boiled seasonal vegetables as its base. Serve it warm, or at room temperature if you prefer.
½ small head cauliflower, separated into florets
1 sweet potato, peeled and cubed
1 bunch broccolini, trimmed
1 head fennel, cut into wedges
2 carrots, cut into chunks
1 tbsp olive oil
4 kipfler potatoes
60g baby spinach leaves
8 anchovy fillets
185g canned tuna in oil
½ cup green olives
2 tbsp finely chopped chives
½ cup olive oil (not extra virgin)
juice of 1 lemon
1 clove garlic, grated
1 tbsp Dijon mustard
1. Heat the oven to 180C fan-forced (200C conventional), place the cauliflower, sweet potato, broccoli, fennel and carrots on a lined baking sheet and drizzle with olive oil. Season with salt and roast for 25 minutes, until brown and softened.
2. Place the potatoes in a pot and cover with cold water. Bring water to a boil over high heat, then reduce heat to medium and cook at a simmer for about 15 minutes, or until tender enough for a small knife to pierce easily. Remove the potatoes, drain and halve. Boil the eggs for 8 minutes, then chill in iced water, peel and halve.
3. Arrange the spinach leaves on a serving platter. Arrange the vegetables in piles on top of the spinach and add the eggs, anchovies, tuna and olives.
4. Whisk together the ingredients for the dressing and pour over the warm salad. Scatter with chives to serve.
If you like this recipe, try my Winter Caesar salad