We love this tuna nicoise salad recipe by Chef Pete Evans. It’s fresh, light and full of flavour. Instead of the traditional white potato, this recipe uses fennel bulbs. You could also substitute sweet potato, parsnip, Jerusalem artichoke, carrot or pumpkin. Enjoy for lunch or dinner, knowing this pregnancy recipe will nourish you and your baby.

| Serves 4 |

Ingredients

1 sweet potato (about 300g), peeled and cut into 2.5cm cubes

2 tbsp coconut oil, melted

salt and pepper to taste

4 organic eggs

10 asparagus spears, trimmed and cut into 4 cm lengths

400g tuna, salmon, mackerel or sardines in brine or olive oil, drained

250g mini roma tomatoes, halved

150g pitted kalamata olives

½ red onion, thinly sliced

1 small handful of flat-leaf parsley leaves

2 large handfuls of mixed salad leaves

Vinaigrette

1 garlic clove, crushed

1 tsp Dijon mustard

3 tbsp apple cider vinegar

100 ml extra virgin olive oil

Method

To make the vinaigrette, combine all the ingredients in a bowl and whisk well. Set aside.

Preheat the oven to 180°C (160°C fan-forced) and line a baking tray with baking paper.

Scatter the sweet potato over the prepared tray in a single layer, drizzle with oil and season with salt and pepper. Roast, stirring and tossing the sweet potato once or twice, for 20–30 minutes until lightly golden and cooked through. Set aside to cool.

Place the eggs in a large saucepan of water. Bring to the boil over medium heat and simmer for 5 ½ minutes, or until cooked to your liking. (It takes 10-12 minutes to cook a hard boiled egg)

While the eggs are cooking, place the asparagus in a steamer basket or colander and place on top of the pan.

Cover and steam the asparagus for 2 minutes, or until tender but still crisp. Remove from the heat, plunge the asparagus into iced water, then drain well.

Peel the eggs in cold running water, then cut in half and set aside.

To assemble the salad, combine the fish, sweet potato, asparagus, tomatoes, olives, onion, parsley and salad leaves in a large bowl. Season with salt and pepper. Add just enough vinaigrette to moisten the ingredients, then toss gently to coat.

Arrange the salad on a serving platter or individual plates.

Place the halved eggs on top, drizzle with the remaining vinaigrette and serve. Enjoy.

*Thanks Pete for sharing this recipe with us.