Brussel Sprout Nicoise



2 handful of brussel sprouts
2 handful of beans
1 handful of kipler potatoes
1 handful of cherry tomatoes
1 mixed salad
1 red onion
2 eggs
olive oil
2 garlic cloves, minced
salt & pepper
apple cider vinegar


Place potatoes in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook, uncovered, for 12 minutes or until tender. Using a slotted spoon, transfer to a colander. Refresh under cold water. Drain. Transfer to a bowl.

Add eggs to cold water and cook for 7 – 8 minutes. Add beans and brussel sprouts to boiling water (eggs at 6 minutes). Cook for 2 minutes. Drain. Transfer to bowl.

Make the dressing whisk together the vinegar, olive oil, capers, parsley, garlic, salt and pepper.

Cut potatoes, tomatoes, brussel sprouts into half. Roughly tear lettuce. Place potato, beans, brussel sprouts, tomato, lettuce and onion in a bowl. Toss gently to combine. Divide between plates. Top with egg. Heat remaining oil in a frying pan over medium heat.


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