Eat Perfectly Well! Fresh Salmon Nicoise

Follow the guide to a healthier plateate – it’s all about pr oportions!

The Eatwell Guide shows how much we should each eat from each food group to achieve a healthy and balanced diet. Fruit and vegetables Potatoes, bread, rice, pasta, other starchy carbohydrates Beans, pulses, fish, eggs, meat and other proteins

Dairy and alternatives

Oils and spreads

INGREDIENTS (Serves 4)

◆ 500g new potatoes,

scrubbed ◆ 4 eggs ◆ 4 x 120g fillets salmon ◆ 3tbsp olive oil ◆ 200g fine green beans,

trimmed

◆ 1tsp wholegrain or Dijon

mustard

◆ 3tbsp lemon juice

◆ Salt and freshly ground

black pepper

◆ 1 Romaine or cos lettuce, roughly shredded

◆ 16 cherry tomatoes,

halved

◆ 80g black or green olives ◆ 2tbsp capers

◆ Plenty of chopped fresh h

flat leaf parsley 1 Cook the potatoes in lightly salted simmering water for 20min, or until tender. At the same time, cook the eggs in boiling water for 12min, covering them with cold water when cooked. 2 Arrange the salmon fillets ono n the grill rack and brush with a little olive oil. Grill the salmon for 6-8min, depend ding on the thickness of the fillets. Set to one side whilst making the salad.

3

Lightly cook the green beans in boiling water for 4-5min – they need to remain quite crunchy. Drain. 4

Make the dressing by whisking together the remaining olive oil, mustard and lemon juice. Season. Drain the potatoes, then add to the dressing while hot – they will absorb the flavour as they cool. 5 Share the lettuce, potatoes, tomatoes, green beans and olives between 4 serving plates or bowls.

Shell and quarter the eggs an nd arrange on the salads with the salmon fillets. Ser ve e, scattered with capers and parsley.