What You’ll Need - 600g baby chat potatoes

  • 300g green beans
  • 250g cherry tomatoes
  • 10g dill
  • 1 shallot
  • 400g Salmon fillets
  • 45g Sicilian olives
  • Salt
  • 2 eggs
  • 60ml (1/4 cup) olive oil
  • 2 tbs Dijon mustard
  • 2 tbs white wine vinegar

Utensils- Medium saucepan

  • Colander
  • Small saucepan
  • Slotted spoon
  • Oven tray
  • Baking paper

MethodStep 1 Boil potatoes Preheat oven to 200C. Halve any large potatoes, then place in a medium saucepan. Cover with cold water, season with salt and bring to the boil. Cook the potatoes for 8-10 mins until tender. Drain. Step 2 Cook eggs and beansMeanwhile, place 2 eggs in a small saucepan and cover with water. Bring to the boil and cook for 3-4 mins (for a soft centre) or 6 mins (for hardboiled). Use a slotted spoon to transfer to a bowl of cold water to cool. Trim the beans and halve on the diagonal. Cook in the same boiling water for 2 mins or until just tender. Drain. Refresh under cold water. Step 3 Prep salad ingredients Halve the tomatoes. Pick the dill sprigs and discard the stems. Thinly slice the shallot (you will need 1/4 cup) and place in a large bowl with the capers, tomatoes and dill.Step 4 Bake salmonSeason the salmon fillet with salt. Place on a lined oven tray and drizzle with 1 tbs oil. Bake for 6-8 mins until fish flakes easily. Step 5 Flake fishFlake the salmon. Peel and quarter the eggs. Whisk 2 tbs Dijon mustard, 2 tbs oil, 2 tbs white wine vinegar and a little salt in a bowl until combined. Step 6 Assemble saladAdd the potatoes, beans, olives and egg to the dressing and toss gently to combine. Top with the flaked salmon and serve.