Categories: March

Ingredients

• 2 courgettes, diced
• 2 tbsp extra-virgin olive oil
• 8 vine cherry tomatoes, cut in half and seasoned with rock salt
• 2 tbsp vinaigrette
• 12 cooked new potatoes, cut into quarters
• 250g green beans, cooked and cut into batons
• 12 black olives, diced
• 3 tbsp chopped parsley
• rosemary sprigs, to garnish

Directions

1. Sauté the courgettes in 1 tablespoon of olive oil. Cool. Dress the tomatoes with vinaigrette. Combine all the vegetables and olives, season lightly with salt and pepper, and toss with the remaining olive oil and parsley. Leave to come to room temperature. Garnish the niçoise with rosemary and serve.

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