Salad Niçoise hails from Nice, on the Mediterranean Sea, though like so many foods we enjoy here at DropChef, we have tweaked it a bit to adapt it to our style. According to our Chef the French Niçoise salads are made with baby potatoes and served with anchovies. We wanted to add an exotic touch so we went with vitolette potatoes and smoked salmon :)
Nutritional Info (per portion)
Calories:
324 kcal
Carbohydrates:
23 g
Protein:
18 g
Fat:
15 g
Eggs
(Egg)
Peanuts
(Salmon)
Sulphur Dioxide & Sulphites
(Balsamic Vinegar)
Smokey Hake with Chorizo Cannelini Bean & Spinach
This dish uses traditional Italian canellini beans as a base. With a slightly nutty taste and mild earthiness, they have a relatively thin skin and tender, creamy flesh. They hold their shape well and are one of the best white beans for pairing with fish. The chorizo really ups the flavour and brings out the spice in the dish.
Simple Summer Squash Alfredo
This alfredo is a much lighter take on the traditional version, using low fat creme fraiche in place of cream, and reducing the amount of parmesan cheese. There is also the addition of squash, which provides some fibre and essential vitamins, giving this dish a nutritious boost!
Asian Greens Stir-fry with Shredded Carrot & Crunchy Peanuts
Bok choy, a member of the cabbage family, is a staple of many Asian dishes and particularly of Chinese food, where it's a common element of many stir-fry dishes. Baby bok choy, which we use in this dish, is not only a smaller variety, but is also more tender and cooks faster. Perfect for your dinner!
Tomato Penne Pasta with Halloumi & Roast Asparagus
A delicious vegetarian dish packed with fresh Irish vegetables and topped with golden pan fried halloumi. The warm halloumi really adds body to the dish, it can be fried because this special cheese - originating from Cyprus - has a high melting point.
