1 large salmon fillet (skin off)

2 hard boiled eggs, peeled and cut into wedges

3 waxy potatoes (white or red), diced into small cubes

Olive oil

100g green beans, trimmed

1/2 punnet cherry tomatoes, halved

Black olives, handful

Cos lettuce – washed and roughly torn into large pieces

1/2 cup Whole Egg Mayonaise

1 Tsp Dijon Mustard

Salt & pepper


Season the salmon with salt and black pepper, then add to a hot frying pan with 3 tablespoons of olive oil. Fry for 4 – 5 minutes each side or until ‘medium rare’. Set aside to cool slightly.

Bring a medium pan of salted water to the boil, add potatoes and beans. Cook for approximately 5 minutes or until tender.

To make the dressing just combine the mayonaise and mustard together with a splash of olive oil. Stir well and season if necessary.

In a large bowl add lettuce, and all remaining ingredients including dressing. Gently toss to coat. Serve immediately.