Pickle Niçoise

A fresh twist on a classic Niçoise, made with crispy roasted potatoes, blistered green beans, juicy tomatoes, Kalamata olives and plenty of Wild Root Pantry Bread & Butter Pickles.

Finished with a punchy wholegrain mustard and pickle juice dressing, this is a fresh but satisfying lunch that works brilliantly as we move into autumn. Add chickpeas if you want to make it a little more substantial

Serves 2

Ingredients

For the salad

• 400g baby potatoes, halved

• 150g green beans, trimmed

• 2 large handfuls of rocket

• 150g tomatoes, halved or roughly chopped

• 60g Kalamata olives

• 100g Wild Root Pantry Bread & Butter Pickles

• 1 x 400g tin chickpeas, drained and rinsed (optional)

• Olive oil

• Salt and black pepper

For the dressing

• 3 tbsp extra virgin olive oil

• 1 tbsp red wine vinegar

• 1 tbsp pickle juice from the jar

• 1 tsp wholegrain mustard

• 1 tsp maple syrup

• Small handful of fresh parsley, finely chopped

• Salt and black pepper

Method

1. Preheat the oven to 200°C fan.

2. Add the baby potatoes to a cast iron pan. Drizzle generously with olive oil and season with salt and black pepper. Toss everything together, then roast for 25–30 minutes until the potatoes are golden and crispy, turning halfway through.

3. Heat a frying pan over a high heat with a small drizzle of olive oil. Add the green beans and cook for 4–5 minutes, turning occasionally, until tender and blistered in places. Season with a pinch of salt.

4. To make the dressing, add the olive oil, red wine vinegar, pickle juice, wholegrain mustard, maple syrup and chopped parsley to a jar. Season with salt and black pepper, secure the lid and shake until combined.

5. Arrange the rocket, roasted potatoes, blistered green beans, tomatoes, Kalamata olives and Bread & Butter Pickles on a serving plate. Add the chickpeas here if using

6. Spoon over the dressing and gently toss everything together before serving