Sardine niçoise lunch(box)

Sardine niçoise lunch(box)

By
From
River Cottage Every Day
Serves
1
Photographer
Simon Wheeler

I am a great fan of the tinned sardine and never tire of thinking up new ways to use it. With some cold potatoes and crunchy French beans along for the ride, it makes a healthy and delicious summer lunch(box). Feel free to embellish with other classic salade niçoise components: hard-boiled eggs, olives, anchovies, capers etc. But even without them, this is a very decent lunch.

Ingredients

Quantity Ingredient
2-3 cold cooked potatoes
75g cold cooked french beans
2-3 tinned sardines, drained
1-2 tablespoons rapeseed or extra virgin olive oil
a lemon wedge
sea salt
freshly ground black pepper

Method

  1. Slice the potatoes thickly and arrange in a layer in your lunchbox (or on a plate). Scatter the beans over the top, followed by some salt and pepper. Add the sardines, broken into rough chunks if you like. Trickle on the oil, tuck in the wedge of lemon for last-minute squeezing, and seal your lunchbox (or serve up).
Tags:
River Cottage
Hugh Fearnley-Whittingstall
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