Smoked haddock Nicoise salad

Preparation

Snip and cook the fine green beans. Peel and quarter the boiled eggs. Tear the baby gem lettuce heads.

Method

1. 1 Preheat oven to 190C.
2. 2 Put the potatoes in a pot of lightly salted water, bring to the boil and simmer until fork tender (about 5 or 6 mins). Drain and cool, then cut into halves (or quarters, depending on size). Season with salt and pepper, and set aside.
3. 3 Rub a little olive oil over both sides of the haddock fillets and place on a baking sheet. Season to taste with salt and pepper.
4. 4 Add the new potatoes to the tray (around the fillets), place in the oven and roast for 10-12 mins – or until the fish is cooked through and flakes easily.
5. 5 Remove from oven. When the fish is cool enough to handle, flake into large chunks.
6. 6 While the haddock and potatoes finish cooking, layer the lettuce, beans, eggs, tomatoes and basil in a large bowl, and dress as desired with the balsamic dressing. Top with the flaked haddock and potatoes, and mix gently. Serve immediately.