Salad Nicoise Inspired Tray Bake

Roasted veggies dressed in a balsamic, garlic olive oil, scattered with tuna and olives and topped with eggs, this tray bake is jam-packed with goodness. It's a twist on the French salad nicoise and makes for an enjoyable meal any day of the week.
Serves: 4 Prep time: 15 minutes Cooking time: 55 minutes
Skill level: Easy As Dietary: GF, DF
INGREDIENTS
4 medium potatoes, cut into chunks
4 eggs
350g Pams frozen whole baby green beans
3 cloves garlic, minced
3 Tbsp balsamic vinegar
2 tsp dried mixed herbs
⅓ cup extra virgin olive oil
2 cans (370g) Pams tuna chunks in spring water, drained
1 can (400g) Pams whole peeled tomatoes in juice, drained and cut into quarters
1 onion, sliced
80g Pams Spanish pitted black olives
METHOD
Preheat your oven to 200ºC fan bake. Boil potatoes in a pot of salted water for 10-15 minutes or until tender when tested with a knife. Drain and set aside to cool.
Next, cook the eggs in a small pot of simmering water for 8 minutes. Plunge into cold water and once cool enough to handle, peel and cut into quarters.
Place the frozen green beans into a large baking tray and place in the oven to bake for 10 minutes.
Meanwhile, make the dressing by mixing together the garlic, balsamic vinegar, mixed herbs, extra virgin olive oil, salt and pepper.
Flake the tuna into large chunks and add to the green beans along with the potatoes, tomatoes, onion and olives. Pour the dressing over the top, then return to the oven to bake for a further 15-20 minutes or until heated through. Nestle the eggs into the tray, then serve and enjoy.
Top tip: Elevate this meal with finely chopped anchovies stirred through dressing for a rich umami flavour.
Finish with a drizzle of extra virgin olive oil over the top to complete the dish.
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