Roasted salmon and baby niçoise salad

SERVES 4 TO 6 PREP AND COOK TIME 35 MINUTES

3 eggs

150g small potatoes

150g baby green beans

720g salmon fillet, skin on and pin-boned

2 tablespoons extra virgin olive oil 130g cherry or grape tomatoes, halved

1 bunch (300g) cavolo nero, trimmed, rinsed ½ cup (60g) black olives

½ bunch basil, leaves picked

DRESSING

1 teaspoon Dijon mustard

2 tablespoons sherry vinegar

⅓ cup (80ml) extra virgin olive oil

1 egg white, optional

1 Preheat the oven to 180°C (160°C fan-forced). Line 2 oven trays with baking paper.

2 Place eggs in a small saucepan; cover with cold water. Bring to the boil; remove pan from heat. Stand the eggs in the pan for 5 minutes. Drain; then rinse eggs under cold water until cool enough to handle. Peel eggs.

3 Cook potatoes in same small saucepan of boiling salted water for 10 minutes or until tender. Remove from the water with a slotted spoon. Add beans to the pan; boil for 2 minutes or until bright green. Drain; cool.

4 Place salmon fillet, skin-side down, onto one of the oven trays. Brush with half the oil and season with salt and pepper. Place tomatoes on tray with salmon. Place the cavolo nero on the remaining tray; drizzle with the remaining oil. Roast both trays for 7 minutes.

5 DRESSING Whisk mustard, vinegar, oil and egg white in a medium bowl. Season to taste. If dressing is too thick, add a little water.

6 Halve the potatoes; quarter the eggs. Place potatoes, beans, tomatoes, olives and basil in a bowl. Season and mix together.

7 Spoon the salad and egg onto the salmon and drizzle with the Dressing.

Not suitable to freeze or microwave.