Following on from my recent “Eat the Freezer” post, I should probably pull together an “Eat the Pantry” series. For similar to my freezer, my pantry is starting to fill up with lots of bits and pieces. Half packets of pasta, noodles, vinegars and sauces….
You get the idea.
A little while ago I came across this lovely little eggplant tapenade hiding up the back that, from memory, arrived in a gift box of edible goodies for my birthday. And while I would normally save tapenade for pasta, I had a lighter meal in mind, and so this eggplant tapenade nicoise salad came to be.
I steamed baby chat potatoes then, while they were still warm, stirred through a few generous spoonfuls of the tapenade. The remainder of the salad was built using steamed asparagus and beans, chargrilled corn, mesculin, tinned tuna and, of course, a soft boiled egg.
Despite the abundance of other ingredients, the tapenade really shined! It added lots of flavour to the salad, with no additional dressing required. And while on this occasion I used eggplant tapenade, I think an olive or pepper tapenade would also work really well.
|Prep Time||20 minutes|
|Cook Time||20 minutes|
- 200 g baby chat potatoes
- 1 bunch asparagus
- 2 tbs roasted eggplant tapenade
- 100 g green beans trimmed
- 60 g mesculin / lettuce mix
- 190 g tinned tuna in springwater drained & flaked
- 1 corn cob
- Chargrill corn in a pan until golden brown. Remove kernels and set aside.
- Steam chat potatoes for 8 minutes, or until cooked. Place in a large bowl, and while warm, stir through the tapenade.
- Steam the asaparagus and beans for 3 to 4 minutes, then refresh by running under cold water.
- Add the corn, asparagus, beans, lettuce and tuna to the potatoes, stirring gently to combine.
- Place lettuce in serving bowls, and top with the tuna / potato salad mixture, along with two egg halves. Season and serve.