Salmon Niçoise

Super light and full of flavour this Salmon Niçoise is a modern twist on a French classic. Perfect for a touch of alfresco dining in the summer, whether that’s out in the garden, at a BBQ or a picnic.

• Preheat the oven to 200°C, fan 180°C, gas mark 6.
• Lay the salmon onto a roasting tray. Drizzle with a little of the olive oil, season with salt and pepper and scatter half the thyme over the top.
• Place in the oven to roast for 20 minutes until golden and cooked through. The fish will flake when pressed gently.
• Meanwhile, tip the potatoes into a large saucepan, cover with water and set over a high heat. Bring to the boil, then turn the heat down and simmer for 10 minutes until nearly tender.
• Add the green beans and continue to cook for another 3-4 minutes until the beans and potatoes are tender.
• Bring a small pan of water to the boil. Add the quail eggs and simmer for 2 minutes 20 seconds then remove and drain straight away. Run under cold water for a few minutes to cool totally.
• Roll the eggs against the side of the pan to crack the shells, then peel them under water – it’s the easiest way to get the shell off!
• Cut in half and set aside.
• Pour the remaining olive oil into a large bowl, add the mustard, lemon zest and juice and whisk until combined. Season with salt and black pepper.
• Add the cooked potatoes and green beans, red onion, tomatoes and olives and toss lightly to combine.