The Glucose Goddess has got weekday lunchtimes covered with this easy peasy, super quick salad.

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Jessie Inchauspé is The Glucose Goddess, a French biochemist who has 2.2m Instagram followers and numbers Professor Tim Spector, Dr Michael Mosley and Davina McCall among her fans. Her work is focused on helping us step off the glucose rollercoaster by better managing our blood sugar levels to avoid spikes after meals. Here's a lunch recipe from her brilliant new book, The Glucose Goddess Method (New River Books, £12), which will keep you on an even keel and takes less than 20 minutes to whizz up. Over to you, Jessie....

"I don’t want to brag but… okay, yes, I do! I make a mean niçoise salad. And because I like you, I’m going to share my top-secret, never-before-revealed, recipe with you… Just keep it between ourselves, okay?"

Makes: 2 portions GF
Prep time: 12 mins
Total cook time: 7 mins


  • 2 eggs
  • 100g green beans, trimmed
  • 2 large handfuls of mixed leaves
  • 11/2 tablespoons Dijon mustard 
  • juice of 1 lemon
  • 2 x 110g tins of tuna in oil, drained
  • 2 tablespoons olive oil
  • salt and pepper


  1. Bring a small saucepan of water to the boil on a high heat. Add the eggs and boil them for 5 minutes, then add the green beans. Boil for a further 2 minutes, by which time the beans should be just cooked and the eggs gooey-hardboiled. Strain everything in a colander.
  2. Remove the beans from the colander and set them aside. Then run the eggs under cold water to stop them from cooking further. When the eggs are cool enough to handle, peel them and set them aside.
  3. To make the dressing, place the Dijon mustard, lemon juice and olive oil in a bowl with some salt and pepper and whisk until everything is emulsified.
  4.  In a large bowl, toss the leaves with half the dressing and divide them between two serving bowls or plates. Top each portion with equal amounts of the tuna and green beans
  5. Cut each egg in half and place the halves on top of each salad portion. Season with salt and pepper once more, and drizzle the remaining dressing all over. Serve.