Salmon Salad Niçoise with a Garlic & Parsley Dressing

Preparation

• 1 Put the potatoes and eggs in a large pan of cold water. Bring to the boil, turn the heat down to a gentle simmer and cook for 5 minutes. Remove the eggs and place them in a bowl of cold water to cool down.
• 2 Put the green beans into the pan with the potatoes and cook for a further 4-5 minutes until the potatoes are tender and the green beans are al dente.
• 3 While the green beans and potatoes are cooking, de-shell the eggs and cut into quarter.
• 4 Drain the cooked potatoes and beans and distribute evenly into four bowls. Top with the flaked salmon, cherry tomatoes, olives and hard boiled egg quarters.
• 5 Make the dressing by placing all the ingredients into a clean jar with a tightly fitting lid. Shake vigorously until they are well combined. Dress the salmon niçoise just before serving.