Last Updated: 16th September 2024

Nicoise Layered Salad

Tuna Chunks : in brine (Tuna (**Fish**), Water, Salt.), Beechwood Eggs : Free Range : Medium, Tomatoes : Loose (Tomatoes : Loose), Potatoes : Mids : Micro (Potatoes : Mids : Micro), KTC Pomace : Olive Oil : Blend (Pomace Olive Oil (52%), Rapeseed Oil (48%)(Rapeseed Oil, Anti-foaming Agent(Dimethylpolysiloxane)).), Cucumber : Naked : 5/6, Onions : Red : Italian (Red Onion), Beans : Fine - Top & Tailed (Fine Beans), Crespo Black Olives : Pitted (Black Olives (52%), Water, Salt, Stabiliser (Ferrous Gluconate).), Colman's Dijon Mustard (Water, **Mustard** seeds (26%), spirit vinegar, salt, acid (citric acid), preservative (potassium METABISULPHITE).), OwnWhite Wine Vinegar (White Wine Vinegar, Preservative(Potassium Metabisulphite).(Acidity 6%).), Clear Blossom Honey (blend of honeys from more than one country), Parsley : Flat Leaf (Parsley : Flat Leaf), Chives (Chive), Basil (Basil), Lettuce : Iceberg (Lettuce - Iceberg), Lemon : . (Lemon : .)

 Contains

  • Eggs
  • Fish
  • Mustard
  • Sulphur Dioxide

 Does not contain

  • Almonds
  • Barley
  • Brazilnuts
  • Cashews
  • Celery
  • Crustaceans
  • Gluten
  • Hazelnuts
  • Lupin
  • Macadamia
  • Milk
  • Molluscs
  • Oats
  • Peanuts
  • Pecan
  • Pistachio
  • Rye
  • Sesame
  • Soya
  • Tree Nuts
  • Walnuts
  • Wheat

  • Halal

Energy 1058kj 253kcal
12.65%
Fat 16.07g
22.96%
Saturates 1.67g
8.33%
Sugars 3.14g
3.49%
Salt 0.99g
16.51%
% of an adult’s reference intake
Typical Values Per Portion % RDA
Energy (KJ)105812.65
(KCal)25312.65
Fat (g)16.0722.96
of which saturates (g)1.678.33
Carbohydrates (g)7.692.96
of which sugars (g)3.143.49
Protien (g)20.3840.77
Fibre (g)0.410
Salt (g)0.9916.51
Weight (g)192.95-

Please note nutritional information is currently in beta mode and there may be discrepancies

This information is a guide only. Our kitchens handle other allergens and while we try to segregate products as far as possible, there is a risk of cross-contamination and any customers with allergen requirements should ask to speak to the Manager or Head Chef.