salmon niçoise salad

Prep: 5min | Cooking: 25min

Complexity: 1/5

ingredients:

(serves 2)

• 1 small lettuce

• 1 celery stick, chopped

• 1/2 cucumber, chopped

• 6 cherry tomatoes, halved

• 150g runner beans, boiled for 4 min

• 1/4 cup pitted black olives, or 2 tbsp capers

• 1 radish, sliced, or 1 shallot, diced

• 2 tbsp parsley or basil, chopped

• 2 hard-boiled eggs, quartered

• 2 salmon steaks (or smoked salmon, for smaller version)

• juice from 1/4 lemon

Dressing:

• 4 tbsp olive oil

• 1/8 tsp garlic powder

• juice from 1/4 lemon

• 1/2 tsp salt, 1/4 tsp pepper

• 1 tsp sugar

method:

Heat oven to 200°C.

Season salmon with salt, pepper, basil/parsley, lemon juice and some olive oil. Flip salmon skin side up and place in oven 20 min.

Meanwhile, prepare remaining salad ingredients except for the eggs. Combine dressing in a jar and pour over salad. Mix well, and serve with salmon and eggs on top.