Salmon and roasted new potato Niçoise salad

1 Preheat oven to 190ºC. Into an ovenproof dish, place potatoes and add half of the oil and mustard. Cook for 25-30 minutes.

2 Meanwhile, in a pan of cold water set over a high heat, place eggs. Make sure the water is 5cm above the eggs and bring to a boil. Turn off heat, cover and let stand for 2 minutes. Remove from pot and set aside to cool. In the same pot over a high heat, bring fresh water to a boil. Cook beans in water for 5 minutes. Drain.

3 Once potatoes are cooked, transfer to a serving platter. Add green beans, tomatoes, spinach and salmon and toss lightly. Halve the eggs.

4 Combine remaining oil and mustard and drizzle over potatoes. Top with eggs. Serve seasoned with freshly ground black pepper.