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MACKEREL NIÇOISE SALAD

Serves 2

INGREDIENTS

• 4 mackerel fillets, skin on (around 150g/5oz each), pin-boned

• 1 tbsp extra virgin olive oil

• 250g/84 /5oz Jersey Royal (or Pink Fir) potatoes

• 2 large free-range eggs

• 80g/24 /5oz green beans, trimmed and halved

• 1 Little Gem lettuce, trimmed and leaves separated

• ¼ radicchio, leaves separated and roughly torn

• 8 cherry tomatoes, halved

• 8 Kalamata olives, pitted

• Salt and freshly ground pepper

For the dressing

• ½ tsp wholegrain mustard

• ½ tsp Dijon mustard

• 2 tsp baby capers

• 2 tbsp white wine vinegar

• 4 tbsp extra virgin olive oil

• 2 tbsp chopped flat-leaf parsley

1. Lay the mackerel fillets flesh-side up on a tray, season with salt and pepper and trickle over the extra virgin olive oil. Place in the fridge until needed.