This is such a great meal to have in one’s repertoire, with beautiful bright green veggies complimented by salty pungent olives and baked fish. A true summer salad that can be served with chicken, tuna, or other protein you have on hand. It’s quite easy to put together with one pan of salted boiling water where you will cook the potatoes first and then add the green beans in the last 4 minutes.

Salad Ingredients:

400g green beans, cleaned

3/4 cup chopped tomatoes

1/3 cup olives any variety, pits removed

4 waxy potatoes or new potatoes

4 salmon filets

1 tablespoon cooking salt

Dressing ingredients:

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1/3 cup olive oil

1 teaspoon sea salt

Directions:

Preheat oven to 225C. Fill a medium sized pot with about 1L water, add cooking salt and bring to the boil.

Season salmon with salt and pepper and a little olive oil. Bake for 15 minutes or until desired doneness is reached.

Chop potatoes into small cubes about 4cms squared. Once water is boiling add potatoes to pot and boil for 15 mins until potatoes are soft. Strain and add to a large platter.

Add green beans to the boiling water and boil for 4 mins. Strain and add beans to platter, making a nice presentation.

Next chop tomatoes and add to platter with olives.

To make the dressing, add all ingredients and whisk vigorously. Adjust seasoning and drizzle over salad.

Enjoy!